Chicken breasts pounded very thin, rolled around a filling. There are quite a few versions of this, but this one came out tasty and the chicken was not dry. It’s probably ok if you don’t have kitchen twine – I’ve also used toothpicks to hold the rolls together (just be sure they are not the colored ones!). Also ok if you don’t pound the chicken very thin, it just makes nicer rolls.
Start to finish time: +/- 30 minutes. Serves 4
Ingredients
- 2 tablespoons olive oil
- 4 6-8-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
- Salt and pepper
- 4 ounces goat cheese, crumbled
- 2 tablespoons minced, fresh oregano
- 4 garlic cloves, minced
- ½ teaspoon finely grated lemon zest
- ½ cup dry white wine
- ½ cup chicken broth
- 2 tablespoons fresh lemon juice
- Lemon wedges for serving
- kitchen twine for tying the rolls – pre-cut 2-3 for each breast
Directions
- To pound the chicken breasts: place between 2 pieces of waxed paper and whack all over with a rolling pin.
- Line a baking sheet with waxed paper; brush with oil.
- Arrange chicken breasts in a single layer on prepared sheet and brush all over with oil. Season with salt and pepper. Sprinkle chicken with cheese, oregano, garlic, and lemon zest, dividing evenly and keeping filling away from edges.
- Beginning at the narrower end of 1 chicken breast, roll up, enclosing filling as you would a jelly roll; tie with kitchen twine at 1″ intervals to secure. Repeat with remaining chicken breasts.
- Preheat oven to 450°.
- Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add chicken roulades and cook until brown on all sides, about 10 minutes.
- Transfer chicken roulades to a baking or roasting pan and bake until thermometer inserted into the thickest part of roulades registers 160°, about 5-7 minutes.
- Add wine, broth, and lemon juice to skillet; bring to a boil and cook, scraping up any brown bits, until reduced to 1/2 cup, about 5 minutes.
- Cut strings from roulades and place chicken on plates. Spoon pan juices over the top and serve with lemon wedges.
