Recipe

Chicken Roulades Recipe

	Kytigger / All my dishes 1 year ago Chicken-breast halves pounded thin and stuffed with roasted red peppers, herb-and-garlic goat cheese, and basil -- easy, but impressive enough for a dinner party. Serve on a bed of mini bow-tie pasta. Prep:20m Cook:15m Servings:4	Kytigger
	easy impressive chicken roulades

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Fans

chefelaine

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Ingredients

bunch(es) basil

4 medium (1 pound) skinless, boneless chicken-breast halves

3 1/2 ounce(s) roasted red peppers, drained and sliced

2 ounce(s) herb-and-garlic goat cheese, crumbled

1 tablespoon(s) olive oil

Directions

Measure 1/2 cup loosely packed basil leaves. Reserve remaining basil for garnish.

Holding knife parallel to work surface and starting from a long side, cut each chicken-breast half almost in half, making sure not to cut all the way through. Spread chicken-breast halves open. With meat mallet or rolling pin, pound chicken to an even 1/4-inch thickness.

Place one-fourth of red-pepper slices, goat cheese, and basil leaves on each breast half. Starting from a long side, roll each breast half jelly-roll fashion; secure with toothpicks.

Sprinkle chicken roulades with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Heat olive oil in nonstick 12-inch skillet over medium-high heat. Add chicken roulades and cook until chicken is browned on all sides. Reduce heat to medium; cover and cook until chicken loses its pink color throughout, 12 to 15 minutes longer. Discard toothpicks. Slice roulades crosswise into diagonal slices to serve. Garnish with basil.

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