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Category: Main courses

Roasted Chicken Roulade With Sun-Dried Tomato, Spinach and Goat Cheese

Roasted Chicken Roulade With Sun-Dried Tomato, Spinach and Goat Cheese
Bob Chamberlin / Los Angeles Times

A side dish, a sauce and chicken all in one? Yes, a roulade. A roulade is a piece of poultry, meat or fish wrapped around a stuffing. Pound the chicken thinly, add other ingredients, then wrap it up and cook. ... Read more

Total time: 30 minutes | Serves 4
  • 4 boneless, skinless chicken breasts, about 1 1/4 pounds
  • Salt, pepper
  • 1/2 cup sun-dried tomato pesto or tapenade
  • 12 large spinach leaves, stemmed
  • 8 teaspoons (2 ounces) goat cheese
  • 1 tablespoon olive oil

Step 1Heat the oven to 400 degrees and line a jellyroll pan with parchment paper.

Step 2Two 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.

Step 3Place 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.

Step 4Roast 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.

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.
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