I am always on a look out for new chicken recipes. Chicken is healthy and easily available. In fact, we usually buy a couple of large trays of chicken breast and store a couple of portions in a freezer bag. That way it is super easy to pull out chicken the morning of, or the night before. The problem then is what to do with it. Unfortunately it is too easy to end up with a sub-par chicken dish that works because your hungry, but does little to entice you to eat any leftovers the next day!
This recipe is not only extremely tasty, you will fight your spouse for the leftovers! Typically a roulade is a European dish consisting of a slice of meat rolled around a filling, such as cheese, vegetables or other meats. By pounding out the chicken, it allows you to roll up several ingredients, essentially baking a sauce into the dish. Here sun-dried tomatoes are perfectly complimented by sweet basil and melted goat cheese.
Ingredients
Serves 4
4 medium sized boneless skinless chicken breasts, fat trimmed
1/3 cup whole wheat breadcrumbs
2 egg whites
4 oz goat cheese
2 tbsp extra virgin olive oil
1 1/2 tsp garlic powder
12-16 basil leaves
4 large sun-dried tomatoes
1/2 tsp salt
1/2 tsp pepper
1/2 tsp parmesan cheese for topping
Method
Pre-heat over to 350 degrees. Pound each chicken breast with a meat mallet until 1/4" thick
In a food processor, combine the sun-dried tomatoes, olive oil, basil leaves, and goat cheese. Spread evenly on each chicken breast and roll. Secure with 2-3 tooth picks.
Dip each roulade into egg whites, and then into a breadcrumb and garlic powder mixture. Bake in a glass casserole dish for 40-50 minutes. Sprinkle with parmesan cheese and serve with a spinach salad!
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