Wrapped in bacon and roasted until golden, this succulent chicken breast will be a winner for your next dinner party. See how easy it is to butterfly your chicken. The breasts are stuffed with a complimentary trio of spinach garlicky mushrooms and robust and salty goat cheese. A timeless blend that never fails the palate. A panache of lightly cooked vegetables and a peppery sauce would accompany the meal eloquently.
Chicken Roulades Stuffed With Spinach and Goat Cheese
PRE TIME: 20 min
COOKING TIME: 40 min
TOTAL TIME: 1 hr
- Mushroom Filling
- 1 tbsp. Unsalted butter
- 2 tbsp. Garlic
- 8 oz. Crimini mushrooms
- 1/8 tsp. Salt
- 3 oz. Baby spinach
- 1 tbsp. Olive oil
- 1 cup Goat cheese
- 1/2 cup Grated parmesan
- 1/2 tsp. Nutmeg
- For The Chicken
- 1½ lb. Boneless skinless chicken breasts
- 1/2 tsp. Salt
- 8 Slices Strips of bacon
Preheat the oven to 350°F/177°C.
Prep your mushrooms by wiping them clean with a paper towel. Cut each mushroom into 1/2" slices, then cut each slice into 4 pieces.
In a saucepan over medium heat, heat the butter. Add the minced garlic and sauté for 30 seconds. Add the mushrooms and salt and cook until they are soft and tender.
Once the mushrooms are tender, add in the spinach with olive oil and cook for a minute or two, just until wilted. Remove the mixture from the heat and pour into a clean, large bowl.
Now, take a chicken breast and place the smooth plumper side face down. Use a sharp knife to cut through the chicken along the side, cutting horizontally, just until you've almost split the chicken breast in half. You want to stop right before you completely separate the halves, leaving them hanging on to each other by one edge.
Take each butterflied chicken breast and place on a piece of plastic wrap, place another piece of plastic wrap on top. Use a meat mallet to pound out the chicken and flatten it out a bit. Set aside.
Mix the mushroom with goat cheese, grated parmesan, nutmeg. Give everything a good mix until the ingredients are blended well and the goat cheese has been incorporated nicely.
Place a flattened and butterflied chicken breast onto your work surface, then sprinkle a small pinch of salt all over the breast.
Scoop 2 heaping spoonfuls of the mushroom mixture onto the center. Now, grab one side of the chicken breast and begin rolling it over the filling like you would a burrito.
Once it's rolled with the seam-side facing down, take a strip of bacon and wrap the chicken breast.
Transfer the rolled and stuffed chicken breasts to the baking dish and bake for 40 minutes. At that point, the chicken juices should run when clear when you poke into the chicken with a knife. The bacon should be mostly crisp.
More Like This
Increase Happiness See all
Sleep Better See all
Reduce Stress See all