Best Chicken Roulades With Goat Cheese And Sun Dried Tomatoes Recipes

CHICKEN WITH GOAT CHEESE AND SUN DRIED TOMATO

Chicken with Goat Cheese and Sun Dried Tomato image

Provided by Ina Garten

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

3 boneless chicken breasts, skin-on
4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
3 sun-dried tomatoes, julienned
Good olive oil
Kosher salt and freshly ground black pepper

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.

CHICKEN ROULADE

Chicken Roulade image

I just got this in an email from Prevention and am posting here for safekeeping. They say "Stuffed with sundried tomatoes, baby spinach, and freshly grated Parmesan cheese, this colorful combo brightens up basic chicken cutlets. Other greens such as arugula, chard, and baby kale can take the place of spinach in this dish."

Provided by smellyvegetarian

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

16 ounces boneless skinless chicken breasts, trimmed and pounded thin into cutlets
2 tablespoons sun-dried tomatoes (dry packed)
2 cups Baby Spinach
1/4 cup parmesan cheese
1/4 cup onion, chopped
2 teaspoons olive oil, divided
1 teaspoon garlic
1/3 teaspoon red pepper flakes
1 tablespoon water
1/2 cup dry white wine

Steps:

Place the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet.
Meanwhile, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside.
Sprinkle the tomatoes evenly on the smooth side of the cutlets.
Divide the spinach mixture among the cutlets. Spread to the edges of 3 sides, leaving about 1" at the narrow tip free of spinach mixture. Loosely roll up the chicken, ending with the narrow tip, and secure with wooden picks.
Add the remaining 1 teaspoon oil to the large skillet and set over medium heat. Place the chicken in the pan. Cook, turning, for about 10 minutes, or until golden brown on all sides. Add the broth or wine, cover, and cook over low heat for about 7 minutes. Uncover and transfer chicken to a serving platter. Cover with foil to keep warm.
Boil the skillet juices for about 5 minutes, or until reduced to a glaze. Diagonally slice the chicken into 1"-thick pieces. Drizzle with pan juices and serve.