Goat Cheese Stuffed Chicken Rolls
4 skinless, boneless broiler-fryer chicken breast halves 2
cups water 4 sun-dried tomatoes (not oil packed) 1 teaspoon
fresh, finely chopped rosemary 1 medium garlic clove, finely
minced 1 large egg, beaten 1 cup fresh breadcrumbs 2
tablespoons unsalted melted butter Mushroom-Wine Sauce
(recipe follows)
Place chicken between sheets of plastic wrap. On hard
surface, with meat mallet or similar flattening utensil,
pound chicken to 1/4-inch thickness; set aside. In a medium
saucepan, place water and bring to a boil. Add tomatoes,
remove from heat and let soak about 5 minutes or until soft.
Remove tomatoes from water, pat dry and finely chop. In
small bowl, mix together tomatoes, goat cheese, rosemary and
garlic. Divide mixture into 4 equal parts and spread
lengthwise over center of each chicken breast half. Fold
over chicken lengthwise, tucking short ends in and secure
with wooden picks. In 2 separate bowls, place egg and
breadcrumbs. Dip each chicken roll first in egg and then in
breadcrumbs. In baking pan lined with foil, place chicken,
seam side down. Pour butter over chicken. Bake in 350 f.
oven about 30 minutes, or until fork can be inserted in
chicken with ease. Remove picks and cut chicken crosswise in
1/2-inch thick rounds. Arrange on platter and spoon Mushroom-
Wine Sauce over chicken.
Makes 4 servings.
Mushroom-Wine Sauce: In nonstick frypan, place 1 tablespoon
olive oil and heat to medium-high temperature. Add 8 ounces
thinly sliced fresh mushrooms. Saute about 7 minutes or
until tender and moisture evaporates. Add 1/2 cup chicken
broth and 1/2 cup dry white wine. Cook about five minutes
over high heat or until liquid is reduced to about 1/3 cup
measure. Remove from heat and add 1 tablespoon unsalted
cold butter.
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