Sunday, February 20, 2011

Chicken Roulade

8 ounce goat cheese, slightly softened
1 1/2 tsp. sage
1 1/2 tsp. marjoram
1 1/2 tsp. thyme
1 tsp. rosemary
1 whole boneless skinless chicken breasts, split and trimmed (1 to 1/2 lbs)
4 prosciutto slices, sliced thin
1/2 cup all purpose flour
2 eggs beaten
1 1/2 cup Panko Bread Crumbs
4 tbsp. Olive Oil

Preheat oven to 350degrees. In a small mixing bowl mix goat cheese and herbs together; set aside. Pound chicken breast to 1/2 inch thickness. Season with salt and pepper. Place 2 slices of prosciutto on each breast. Divide goat cheese mixture in half and spread on each breast. Roll up each breast and tuck in ends to secure cheese (use toothpicks if necessary_. Dredge chicken roll-ups in flour (shake off excess), then in egg and then in panko bread crumbs. Heat olive oil in a medium skillet and lightly saute each side of roll-ups until lightly brown. Transfer to a baking sheet and bake for 20 minutes or until internal temperature reaches 165 F (juices should run clear). Remove toothpicks, if used and cut each piece in half to serve.

Copyright The Fresh Market INSPIRATIONS, February 2011

FYI: If you don't like goat cheese substitute with blue cheese or whatever cheese you like.

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