Chicken Roulades with Goat Cheese and Sun-Dried Tomatoes
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 20 minutes 20 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 ounces goat cheese 6 skinless, boneless chicken breast halves, pounded to 1/4-inch thickness 1/4 pound sun-dried tomatoes (in oil), drained and chopped (about 1/2 cup)
2 tablespoons chopped fresh basil 2 tablespoons butter 1 tablespoon olive oil
1/2 cup chicken broth



1 Spread 1 ounce of goat cheese over each chicken breast. Top each with 1 tablespoon sun-dried tomatoes and sprinkle with 1 teaspoon basil. Roll up jelly-roll style and secure with wooden toothpicks.
2 In a large frying pan, heat butter and olive oil over medium heat. Add chicken; cook, turning, until lightly browned outside and white but still moist inside, 10 to 12 minutes. Remove and set aside.
3 Pour off all but 1 tablespoon fat from pan. Add broth and remaining 2 tablespoons sun-dried tomatoes. Boil until liquid is reduced by half.
4 To serve, remove picks from chicken; cut crosswise on the diagonal into 1/2-inch slices. Arrange on plates and spoon about 1 tablespoon sauce over each serving.

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