Chicken Roulades Stuffed With Goat Cheese Basil Sundried Tomatoes Recipes

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO

Steps:

• Preheat the oven to 375 degrees F.
• Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature.

GOAT CHEESE AND SPINACH STUFFED CHICKEN

Steps:

• Preheat oven to 400°. In small bowl, combine the spinach, sun-dried tomatoes, goat cheese, garlic, 1/4 teaspoon pepper and 1/8 teaspoon salt., Cut a pocket horizontally in the thickest part of each chicken breast. Fill with spinach mixture; secure with toothpicks., In an 8-in. cast-iron or ovenproof skillet, heat 1-1/2 teaspoons oil over medium heat. Brown chicken on each side. Place in oven; bake 10 minutes., Toss asparagus with remaining 1-1/2 teaspoons oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt; add to skillet. Bake until a thermometer inserted in chicken reads 165° and asparagus is tender, 10-15 minutes longer. If desired, drizzle with vinegar. Discard toothpicks before serving.

CHICKEN ROULADES STUFFED WITH GOAT CHEESE & SUN-DRIED TOMATOES

Steps:

• Position a rack in the middle of the oven and heat the oven to 425°F. Set the chicken on a cutting board and, holding a chef's knife parallel to the board, cut each breast in half so you have eight thin cutlets. Lay plastic wrap over the chicken and pound with a heavy skillet to flatten. Remove the plastic, season the chicken with salt and pepper, and top each piece with the goat cheese, sun-dried tomatoes, and basil (try to keep the fillings in the center of the chicken so they don't slide out the sides). Season with salt and pepper and roll up each piece starting with the narrow end. Use a toothpick to secure each roulade.
• Dip each roulade in the beaten egg and then roll in the breadcrumbs to coat evenly. Transfer to a baking sheet. Season with salt and pepper and roast until the chicken is firm to the touch and an instant-read thermometer inserted in the center of a roulade reads 165°F, about 20 minutes. Set the broiler to high and broil directly under the element until the chicken browns, about 1 minute. Let the roulades rest for a few minutes before removing the toothpicks (with tweezers or pliers, if necessary). Slice the roulades in half on the diagonal and serve four pieces to each person immediately.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

Steps:

• For chicken:
• Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
• Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
• For sauce:
• Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

BAKED CHICKEN STUFFED WITH SUN-DRIED TOMATO PESTO, GOAT CHEESE,

Steps:

• Preheat oven to 350°F
• Trim all visible fat and tendons from chicken breasts. Pound chicken until 1/4 inch thick.
• Put pesto, goat cheese, and chopped basil in food processor and buzz a few times until mixture is combined but not completely blended.
• Spread 1/6 of pesto/basil/goat cheese mixture on each chicken breast. Roll up chicken, starting with smallest end, tucking in loose pieces (you can secure with tootpicks if necessary).
• Put parmesan cheese in flat dish, and roll each rolled up chicken breast in the cheese, patting on so you get as much cheese sticking on as you can.
• Spray glass casserole dish with nonstick spray and arrange chicken so pieces are not touching. Bake 30-40 minutes, or until chicken is slightly browned and firm, but not hard to the touch.
• Serve hot and enjoy!

GOAT CHEESE-STUFFED CHICKEN

Steps:

• Place tomatoes in a shallow dish; crush with a potato masher or by hand.
• Heat 2 tablespoons oil in a saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add crushed tomatoes, tomato paste, 2 tablespoons thyme, sugar, and salt. Bring to a boil. Reduce heat to low and simmer, covered, until sauce-like in consistency, about 10 minutes. Remove sauce from heat.
• Wrap chicken breasts in plastic wrap; place on a flat work surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
• Combine goat cheese, green onions, 2 tablespoons thyme, and pepper in a bowl. Spread 1/4 of the mixture over the middle of each chicken breast. Roll up each chicken breast and place onto a plate, seam side-down.
• Heat butter and 1 teaspoon oil in a skillet over medium heat. Add chicken, seam side-down; cook until golden brown, about 5 minutes per side. Add the tomato sauce; reduce heat to medium-low. Cover and simmer until chicken is longer pink in the center and the juices run clear, 5 to 7 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SUN-DRIED TOMATO & GOAT CHEESE CHICKEN

Steps:

• In a large skillet over medium heat add 2-3 tablespoons of olive oil and chicken breasts.
• Sprinkle salt and pepper over chicken. Cook chicken until one side has been seared, about 5-6 minutes.
• Flip chicken, cover skillet with a lid, and continue cooking for 6-8 more minutes or until chicken is cooked through.
• Remove chicken from the skillet and set aside.
• In the same skillet add garlic, onion and 2 tablespoons butter. Saute over medium heat for 2 minutes.
• Add broth and lemon juice. Continue cooking over medium heat until the sauce has reduced by half. Make sure to stir occasionally. This will take 5-7 minutes.
• Reduce heat to low and add 4 tablespoons of olive oil and remaining 6 tablespoons of butter one tablespoon at a time. Stir well after each addition.
• Once all oil and butter has been incorporated, add ½ teaspoon of salt, sundried tomatoes and fresh basil. Stir to combine.
• Add chicken back into the skillet. Top each chicken breast with 1-1 ½ ounces fresh goat cheese. Cover skillet and let cheese melt for 3-4 minutes.
• Pour sauce over chicken when serving and sprinkle with additional fresh basil. Enjoy!

SUN DRIED TOMATO FETA STUFFED CHICKEN

Steps:

• Lay chicken breast flat on the cutting board. Carefully, slide the knife (hold it sideways with blade facing away from you) at the top (wider part) of the chicken breast, in the center, and cut a pocket in the middle. DO NOT slice all the way through the bottom or the sides of the chicken breast. Your ultimate goal is to create a pocket inside the breast with opening at the top. Repeat with all three breasts.
• In a small bowl, mix minced sun dried tomatoes, Feta cheese, oil, parsley, salt and pepper. Mix well until evenly combined.
• Stuff each chicken breast with equal amount of tomato/feta mixture, making sure it is evenly distributed through the pocket. Lightly press each chicken breast.
• Rub each chicken with about a tablespoon of pesto.
• Preheat a large cooking pan on medium heat and add vegetable oil. Place stuffed chicken breasts in the pan.
• Cook over medium/ medium-low heat until done making sure that both sides get nice and golden (lots of flavor comes from the chicken cooked to golden brown). This could take 20-30 minutes, depending on thickness of the chicken.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES

Steps:

• Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil.
• Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper.
• Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes.
• Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil.

CHICKEN ROULADES WITH GOAT CHEESE AND SUN DRIED TOMATOES

Steps:

• Spread 1 ounce goat cheese over each chicken breast. Top each with 1 tablespoon of sun dried tomatoes and sprinkle with 1 tablespoon basil. Roll up jelly roll style and secure with toothpicks.
• In a large frying pan, heat butter and olive oil over medium heat. Add chicken; cook, turning, until lightly browned outside and white but still moist inside, 10-12 minutes. Remove and set aside.
• Pour off all but 1 tablespoon fat from pan. Add broth and remaining 2 tablespoons sun dried tomatoes. Boil until reduced by half.
• To serve, remove picks from chicken; cut crosswise on the diagonal into ½ inch slices. Arrange on plates and spoon about 1 tablespoon sauce over each serving.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat your oven to 400°F, Gas Mark 6 (200°C.)
• Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
• Season the chicken breasts with salt, pepper and dried oregano.
• Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
• Stuff to the brim with the fillings
• Use a few cocktail sticks to hold the chicken together and place on a baking tray.
• Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
• Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
• Remove the cocktail sticks.
• Enjoy!

CHICKEN ROULADES STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES

Steps:

• Set the chicken on a cutting board and, holding a chef's knife parallel to the board, cut each breast in half so you have eight thin cutlets. Lay plastic wrap over the chicken and pound with a heavy skillet to flatten. Remove the plastic, season the chicken with salt and pepper, top each peice with a quarter of the goat cheese, sundried tomatoes, spinache leaves, and basil (try to keep fillings in the center of the chicken so they dont slide out the sides). Season with salt and pepper and roll up each peice starting with the narrow end. Use a toothpick to secure each roulade. Line up three wide shallow dishes. Fill the first with flour, the second with the beaten eggs, the third with breadcrumbs. Dredge on chicken roulade well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with other breasts. Refrigerate to let the breading set, 10 mins to 2 hours. Heat the oven to 350F. Heat 1/3 cup of the olive oil in a heavy 12 inch nonstick skillet over medium high heat. When the oil is very hot, carefully add half of the breasts to the pan and cook until golden brown on all sides, about 2 mins per side. If the oil seems too hot, reduce the heat to medium. Transfer the roulades to a baking sheet. Pour out the hot oil, wipe down the pan and heat the remaining 1/3 cup of oil. Cook the remaining roulades and transfer to the baking sheet. Bake until the chicken and filling reach 165F on an instant read thermometer, about 15 mins. Let the roulades rest for a few mins before removing the toothpicks. SLice the roulades in half on the diagonal and serve four pieces to each person immediately.

CHICKEN ROULADES STUFFED WITH GOAT CHEESE, BASIL & SUNDRIED TOMATOES RECIPE

Steps:

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