Roasted Chicken Roulade With Sun-Dried Tomato, Goat Cheese

Recipe Ingredients

4		Boneless skinless chicken breasts
		= (abt 1 1/4 lbs total)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Sun-dried tomato pesto
		= (or tapenade)
12		Spinach leaves - stemmed (large)
8 teaspoons	40ml	Goat cheese - (2 oz)
1 tablespoon	15ml	Olive oil

Recipe Instructions

Heat the oven to 400 degrees and line a jellyroll pan with parchment paper.

Two at a time, place the chicken breasts, smooth-side up, between 2 sheets of plastic wrap. Using a meat mallet, gently and evenly pound the chicken to about 1/4-inch thick.

Place each pounded chicken breast lengthwise on the parchment-covered pan, smooth-side down. Season with salt and pepper. Spread the pesto over the surface of the chicken, dividing evenly. Press 3 spinach leaves on top of each breast and add 2 teaspoons of goat cheese. Very gently and tightly, roll the chicken away from you. Rub the top of each roulade with olive oil and season with salt and pepper.

Roast the roulades until the internal temperature reaches 165 degrees, about 20 minutes. At the 18-minute mark, cut one of the roulades in half to check if the chicken is cooked through; if not, return to the oven for 2 to 3 minutes.

This recipe yields 4 servings.

Each serving: 319 calories; 368 mg sodium; 108 mg cholesterol; 16 grams fat; 5 grams saturated fat; 2 grams carbohydrates; 39 grams protein; 0.36 gram fiber.

Source:
The Los Angeles Times, 01-09-2002

Rating

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10 (3 votes)

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