Saturday, March 9, 2013

Weekend Recipe - Chicken Roll ups with Herbed Goat Cheese

Chicken Roll-Ups with Herbed Goat Cheese  (Serves 4)

3 ounces soft goat cheese, broken into small pieces
3 Tbls. Dried herbs in any combination  but  chives, thyme, savory and sage will all work well.
8 chicken breast cutlets, (about 11/2 pounds)
Coarse salt and ground pepper
1 large bunch arugula (about 4 ounces), stems trimmed
2 teaspoons olive oil

Preheat oven to 425 degrees. Blend the herbs into the goat cheese and allow to stand for 15 minutes before prepping recipe.  Season chicken with salt and pepper. On a clean work surface, lay cutlets flat, with smooth sides down. Layer each cutlet with arugula; crumble goat cheese in the center. Starting with the narrow end, roll up chicken tightly; seal with a toothpick.

In a large nonstick ovenproof skillet, heat oil over medium-high heat; swirl to coat bottom of pan. Cook, seam side down, until golden brown, 1 to 2 minutes. Turn chicken. Brown side up.  Transfer skillet to oven.  Cook until juices run clear, about 10 to 12 minutes. Remove toothpicks, slice chicken and serve as rondolettes over a bed of rice.

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