Herbed goat cheese chicken roulades

This recipe is really simple to prepare and uses three really flavorful ingredients: goat cheese, sage, and tarragon. Goat cheese has a really nice flavor– smooth, mild, and a distinct tanginess. Mix that with the licoricey-sweet-basil-like flavors of tarragon and the sweet mentholy flavors of sage, and you’ve got a really potent combination. So let’s stick that inside a chicken. Better yet–let’s shift our focus a little–let’s wrap the chicken around the filling and make roulades.

  • 1-1.5 lbs of chicken breast
  • extra virgin olive oil
  • about 4 oz goat cheese
  • 6-8 cloves of garlic
  • leaves from 3 shoots of tarragon
  • 10 or so leaves of fresh sage
  • a few leaves of fresh parsley
  • dried oregano
  • black pepper
  • 1 egg
  • some Italian-flavored bread cumbs
  • chicken broth
  • sherry cooking wine
  • balsalmic vinegar

First, mince the (finely diced) garlic cloves and fry briefly in olive oil.

Goat cheese and herbs

Then, finely dice the fresh herbs and mix them well with the goat cheese, oregano, black pepper, and garlic and set this aside. This herby cheese mixture is going to be the filling for our roulades.

Herbed cheese spread over flattened chicken breasts

Now, pound the chicken breasts with a meat mallet until they’re about as thin as you can get them without coming apart in a gross mess. Lay them flat and spread the herbed cheese mixture evenly across the flattened chicken.

Chicken rolled up

Then, tightly roll the chicken up (some of you might want to use toothpicks to hold this together. I often don’t bother).

Beat an egg in a bowl, dip the roulades, lightly bread with the Italian-flavored bread crumbs, and fry in olive oil on medium/medium-high heat. Flip/roll once or twice to prevent burning, cookking for 10-15 minutes on all sides.

Roulades with broth

Now, pour in equal amounts of broth and sherry and drizzle in a little bit of balsalmic vinegar. The idea here is to not only let the chicken cook a little longer without burning, but also to reduce this liquid mixture into something of a glaze to coat our roulades. Simmer on low-medium heat for 15-20 minutes.

Roulades sliced

Finally, serve your chicken (I served with linguine in a creamy tomato & herb cheese sauce) and enjoy how sexy your fancy-pants roulade looks when sliced open.

Roulades served

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2 Responses to “Herbed goat cheese chicken roulades”

  1. Mike’s Table » Chicken Saltimbocca Says:

    […] by Kalyn from Kalyn’s Kitchen. My regular readers might notice that this is also similar to goat cheese chicken roulades, a dish which is basically chicken saltimbocca junior in my household […]

  2. Maya Brooks Says:

    i always use Oregano and other herbs on my soup and homecooked meals.~*

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