Saturday, March 15, 2008
I bought a jar of roasted red peppers to make the pasta & lasagna earlier this week & wanted to think of other was to use it up. I don't know why but a chicken roulade sprang to mind & I thought the tang of goat cheese would be a perfect accompaniment. The goat cheese melts while its cooking adds a lot of flavor to the sauce as well as the chicken & the sauce is really what made this dish.
2 boneless chicken breasts
1 T goat cheese with herbs
4 slices of roasted red pepper
1 T olive oil
1 garlic clove, crushed
1/4 c white wine
salt & pepper
2/3 c cream
Preheat oven to 350.
Pound the chicken breasts until they are thin & flat. Sprinkle the goat cheese evenly over both breasts. Lay the red pepper over the cheese.
Roll up the chicken with the cheese & pepper inside. Use toothpicks to secure the roll.
Heat the olive oil over medium heat in an oven proof skillet. Add the chicken & turn occasionally until just browned on all sides. Add garlic, wine, salt & pepper.
Cover the skillet & bake in the oven for 25 - 30 minutes.
Remove the roulades & tent to keep them warm.
Put the pan back on the stove & bring to a boil, stirring to loosen anything stuck to the pan. Add the cream & heat through reducing slightly. Serve the sauce over the chicken & perhaps a side of rice or noodles.