Chicken breasts are pounded flat, topped
with fresh basil leaves, roasted red peppers and a savory goat
cheese mixture, rolled up, baked and then sliced crosswise to
serve.
Appetizer Chicken
Roulades
4 boneless, skinless chicken breasts
1/2 teaspoon salt
Freshly ground pepper to taste
1 (3-ounce) log goat cheese, softened*
1 (3-ounce) package cream cheese, softened
1/2 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
8 large fresh spinach leaves
1 (7.25-ounce) jar roasted sweet red peppers, drained
Additional fresh spinach leaves (optional)
- Place chicken breasts between 2 sheets
of heavy-duty plastic wrap; flatten to 1/4-inch thickness using
a meat mallet or rolling pin. Sprinkle chicken with salt and
pepper.
- Stir together goat cheese, cream cheese,
and basil; spread evenly over each chicken breast. Top each with
2 spinach leaves and roasted red peppers. Roll up, jelly-roll
fashion, starting with a short side. Secure rolls with wood en
picks, and place, seam side down, in a lightly greased 11 x 7-inch
baking dish.
- Bake, covered, at 350°F (175°C) for
15 minutes. Uncover and bake 20 more minutes or until chicken
is done. Slice crosswise into 6 to 8 pieces, and serve on a spinach-lined
plate, if desired.
Makes about 24 roulades.
*1 (3-ounce) package cream cheese may be
substituted.
