Chicken Roulades
From kytigger 15 years ago
- 15 minutes to make
- Serves 4
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.
Ingredients
- bunch(es) basil shopping list
- 4 medium (1 pound) skinless, boneless chicken-breast halves shopping list
- 3 1/2 ounce(s) roasted red peppers, drained and sliced shopping list
- 2 ounce(s) herb-and-garlic goat cheese, crumbled shopping list
- 1 tablespoon(s) olive oil shopping list
How to make it
- 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.
The Rating
Reviewed by 4 people-
YUMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!! Thanks, and HIGH FIVE!! :+D
chefelaine
in Muskoka loved it
-
Sounds wonderful!
mamalou
in Attleboro loved it
-
Very nice recipe. I am definitely going to try this soon. 5 forks
linspj
in New Hartford loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "