Goat Cheese and Sun-Dried Tomato Chicken Rolls

Goat Cheese and Sun-Dried Tomato Chicken Rolls

Name: Goat Cheese and Sun-Dried Tomato Chicken Rolls
Total time: 60 min
Yield: 4
Ingredients: 110 g goat cheese with garlic and herbs; 60 ml chopped sun-dried tomatoes with herbs (such as California Sun-Dry®); 60 ml flour; 1.5 tsp salt; 0.5 tsp ground black pepper; 680 g boneless, skinless chicken thighs; 60 g butter, divided; 30 ml olive oil; 60 ml chopped fresh sage; 120 ml chicken broth; 120 ml white wine; 1 lemon, juiced

Delicious chicken rolls stuffed with goat cheese and sun-dried tomatoes, served in a rich sage and brown butter sauce.

60 min

easy

620kcal

calories

13g

carbohydrates

45g

fat

fiber

37g

protein

1415mg

sodium

sugar

Ingredients

110 g goat cheese with garlic and herbs

60 ml chopped sun-dried tomatoes with herbs (such as California Sun-Dry®)

60 ml flour

1.5 tsp salt

0.5 tsp ground black pepper

680 g boneless, skinless chicken thighs

60 g butter, divided

30 ml olive oil

60 ml chopped fresh sage

120 ml chicken broth

120 ml white wine

1 lemon, juiced

Directions

Step 1

Preheat the oven to 190°C (375°F).

Step 2

In a small bowl, mix the goat cheese and sun-dried tomatoes. In a separate small bowl, combine the flour, salt, and pepper.

Step 3

Place the chicken thighs on a cutting board and cover them with plastic wrap. Gently pound the thighs to flatten them. Spread an equal amount of the goat cheese mixture down the middle of each thigh. Roll the meat around the filling and secure with toothpicks or kitchen twine.

Step 4

Dredge each chicken roll in the flour mixture, then shake off any excess and place them onto a plate.

Step 5

In a skillet over medium-high heat, heat 30 g of butter and olive oil. Place the chicken into the pan and cook until browned, about 2 minutes per side. Transfer the chicken to an oven-safe dish.

Step 6

Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 74°C (165°F).

Step 7

Meanwhile, melt the remaining 30 g of butter in the skillet over medium heat until bubbly and brown. Add the sage and swirl the pan until the sage becomes fragrant. Pour in the broth, wine, and lemon juice. Bring to a simmer, then reduce the heat to low.

Step 8

Transfer the chicken back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Transfer to plates and spoon the sauce over the top.