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 This tasty recipe for Goat Cheese Stuffed
Chicken Rolls was submitted by Suzanne Hoffer, Vicksburg, MS.
Goat
Cheese Stuffed Chicken Rolls
- 4 skinless, boneless broiler-fryer
chicken breast halves
2 cups water
4 sun-dried tomatoes (not oil packed)
- 4 ounces soft goat cheese
1 teaspoon fresh, finely chopped rosemary
1 medium garlic clove, finely minced
1 large egg, beaten
1 cup fresh bread crumbs
2 tablespoons unsalted melted butter
Mushroom-Wine Sauce (recipe follows)
- Place chicken between
sheets of plastic wrap. On hard surface, with meat mallet or
similar flattening utensil, pound chicken to 1/4-inch thickness;
set aside.
- In a medium saucepan,
place water and bring to a boil. Add tomatoes, remove from heat
and let soak about 5 minutes or until soft. Remove tomatoes from
water, pat dry and finely chop.
- In small bowl, mix together
tomatoes, goat cheese, rosemary and garlic. Divide mixture into
4 equal parts and spread lengthwise over center of each chicken
breast half. Fold over chicken lengthwise, tucking short ends
in and secure with wooden picks.
- In 2 separate bowls, place
egg and breadcrumbs.
- Dip each chicken roll
first in egg and then in bread crumbs.
- In baking pan lined with
foil, place chicken, seam side down. Pour butter over chicken.
- Bake in 350°F (175°C)
oven about 30 minutes, or until fork can be inserted in chicken
with ease.
- Remove picks and cut chicken
croswise in 1/2-inch thick rounds. Arrange on platter and spoon
Mushroom-Wine Sauce over chicken.
Makes 4 servings.
Mushroom-Wine Sauce: In nonstick frypan, place 1 tablespoon
olive oil and heat to medium-high temperature. Add 8 ounces thinly
sliced fresh mushrooms. Saute about 7 minutes or until tender
and moisture evaporates. Add 1/2 cup chicken broth and 1/2 cup
dry white wine. Cook about five minutes over high heat or until
liquid is reduced to about 1/3 cup measure. Remove from heat
and add 1 tablespoon unsalted cold butter.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
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