Goat Cheese Stuffed Chicken Rolls
This terrific recipe for Goat Cheese Stuffed Chicken Rolls was submitted by Suzanne Hoffer of Vicksburg, Mississippi.
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 crosswise in 1/2-inch thick rounds. Arrange on platter and spoon Mushroom-Wine Sauce over chicken.
Makes 4 servings.
Mushroom-Wine Sauce: In nonstick skillet, place 1 tablespoon olive oil and heat to medium-high temperature. Add 8 ounces thinly sliced fresh mushrooms. Sauté 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.