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Roasted Chicken Roulade With Sun-Dried Tomato, Spinach and Goat Cheese

Time 30 minutes
Yields Serves 4
Roasted Chicken Roulade With Sun-Dried Tomato, Spinach and Goat Cheese
1

Heat the oven to 400 degrees and line a jellyroll pan with parchment paper.

2

Two at a time, place the chicken breasts, smooth side up, between 2 sheets of plastic wrap. Using a meat mallet, gently and evenly pound the chicken to about 1/4-inch thick.

3

Place each pounded chicken breast lengthwise on the parchment-covered pan, smooth side down. Season with salt and pepper. Spread the pesto over the surface of the chicken, dividing evenly. Press 3 spinach leaves on top of each breast and add 2 teaspoons of goat cheese. Very gently and tightly, roll the chicken away from you. Rub the top of each roulade with olive oil and season with salt and pepper.

4

Roast the roulades until the internal temperature reaches 165 degrees, about 20 minutes. At the 18-minute mark, cut one of the roulades in half to check if the chicken is cooked through; if not, return to the oven for 2 to 3 minutes.


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