CHICKEN ROULADES STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES

CHICKEN ROULADES STUFFED WITH GOAT CHEESE, BASIL AND SUN-DRIED TOMATOES image

Categories Chicken

Yield 4 people

Number Of Ingredients 10

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Ingredients

4 boneless, skinless chicken breast halves (about 11/2 lb. toatl) rinsed and patted dry
4 oz. fresh goat cheese, crubled (about 1 cup)
16 large oil packed sun dried tomato halves, drained
1 oz. baby spinach leaves
16 large fresh basil leaves, rinsed and patted dry
Salt and pepper
3/4 cup unbleached all pupose flour
2 Large eggs, beaten in a small bowl
1 3/4cups fresh breadcrumbs seasoned with 1/2 Tsp salt and pepper
2/3 cup olive oil

Steps:

Set the chicken on a cutting board and, holding a chef's knife parallel to the board, cut each breast in half so you have eight thin cutlets. Lay plastic wrap over the chicken and pound with a heavy skillet to flatten. Remove the plastic, season the chicken with salt and pepper, top each peice with a quarter of the goat cheese, sundried tomatoes, spinache leaves, and basil (try to keep fillings in the center of the chicken so they dont slide out the sides). Season with salt and pepper and roll up each peice starting with the narrow end. Use a toothpick to secure each roulade. Line up three wide shallow dishes. Fill the first with flour, the second with the beaten eggs, the third with breadcrumbs. Dredge on chicken roulade well in the flour, shaking off any excess. Dip it into the eggs, turning to coat evenly, and then dredge it in the breadcrumbs, pressing to make the crumbs adhere evenly. Gently shake off any excess. Set on a plate and repeat with other breasts. Refrigerate to let the breading set, 10 mins to 2 hours. Heat the oven to 350F. Heat 1/3 cup of the olive oil in a heavy 12 inch nonstick skillet over medium high heat. When the oil is very hot, carefully add half of the breasts to the pan and cook until golden brown on all sides, about 2 mins per side. If the oil seems too hot, reduce the heat to medium. Transfer the roulades to a baking sheet. Pour out the hot oil, wipe down the pan and heat the remaining 1/3 cup of oil. Cook the remaining roulades and transfer to the baking sheet. Bake until the chicken and filling reach 165F on an instant read thermometer, about 15 mins. Let the roulades rest for a few mins before removing the toothpicks. SLice the roulades in half on the diagonal and serve four pieces to each person immediately.