🐓 Filled With Pesto, Sun-Dried 🍅Tomatoes, Goat Cheese, Zucchini
Yes, I did it again! I found another way to add zucchini to a dish, and you don’t even really know it’s there. This stuffed chicken breast is so awesomely DELISH! And, if you keep your staples together, you can put this roulade together on a weeknight in less than 20 minutes
🐓🍅🌱🧀
Roulade means roll. Making chicken 🐓 this way is one of my favorites. You just flatten a boneless, skinless breast, then fill with whatever you have in your fridge. In this version, I already had my first round of homemade pesto ready to go. For my pesto recipe go to https://wp.me/p9KEfL-BQ or, you can use store bought. Although I’m not a huge fan of sundried tomatoes 🍅, in this dish they add a bit of sweetness and pretty color too. We always have some because my husband loves to put them into roll-ups and eat them for lunch.
The goat cheese is a house favorite too. It works really well with chicken. But, feel free to substitute and use what ever your favorite go-to flavors are. I’ve made a million different match ups. And, if you’ve seen any of my latest posts, I’m putting zucchini in everything from cookies to chicken and everything in between. If you’re already sick of zucchini, there are endless ways in which to change it up and make it delish again. This is one of them!
How I Roll
Take two boneless, skinless half breasts and pound to about 1/4 inch thick. Lightly salt and pepper the top. Add a tablespoon or so of pesto to each half and spread evenly, to about 1/4 inch off the edges.
Evenly, dollop about 2 ounces of softened goat cheese on each half.
Sprinkle about 1 tablespoon of finely chopped sun dried tomatoes or even fresh cherry tomatoes over each half.
Then top each with about 1/4 cup finely grated zucchini.
When I pound chicken breasts, I put the breasts on top of plastic wrap, then I top again with plastic wrap to pound. I just leave the chicken on top of the plastic wrap when I fill with the stuffing. Then, when it’s time to roll the breast it’s super easy. I just take a bit of the plastic in my fingers and let it help guide and push the chicken. It helps make a clean and perfect roll.
Then set the rolled breasts, seem side down into a shallow baking pan. Lightly top with a bit of olive oil, salt and pepper. Then, to give it a pretty color, I top with about 1/4 teaspoon turmeric powder and then 1/4 teaspoon of paprika, per breast. Then, a little more olive oil and I top with thinly sliced lemon.
Bake at 375 for 20-25 minutes. Check to be sure the internal temperature is 160 or, make a cut into one of the breasts. It should be white and juicy with absolutely no pink color.
Ingredients
- 2 boneless, skinless 1/2 breasts of chicken
- 2 tablespoons pesto
- 2 ounces goat cheese
- 2 tablespoons chopped sun dried tomatoes or 5-6 fresh cherry tomatoes, chopped finely
- 1/2 cup grated zucchini, squeezed of liquid
- salt/pepper
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon paprika
- 1 small lemon, sliced very thinly
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375
- Place chicken breasts between plastic wrap on meat specific cutting board/surface. Pound to 1/4 inch thickness. Remove plastic from top of the breasts and discard.
- sprinkle top of breast only with salt and pepper, lightly. Top each breast with 1 tablespoon of pesto and spread evenly to 1/4 inch from the edge. Crumble 1 or 2 ounces of crumbled goat cheese evenly over surface. Add chopped tomatoes, then add zucchini evenly.
- Using the bottom sheet of plastic, roll the chicken into a long roll. Place the breast, seem side down into a shallow baking dish. Lightly drizzle tops with olive oil and a sprinkle lightly with salt and pepper. Add turmeric and paprika, then top with thinly sliced lemons, and another light drizzle of olive oil.
- Bake for 20-25 minutes, until internal temperature of 160. Let sit for 5 minutes before cutting. Slice into 1 inch thick pieces.
From Karen Harris https://www.bittersaltysoursweet.com
