Chicken Roulades With Goat Cheese and Sun Dried Tomatoes

365 Ways to Cook Chicken OAMC?

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  ounces  goat cheese
• 6  chicken breasts, boneless and skinless (pounded to 1/4-1/2 inch thick)
• 1⁄4 lb sun-dried tomato, chopped
• 2  tablespoons  chopped fresh basil
• 2  tablespoons butter
• 1  tablespoon olive oil
• 1⁄2 cup chicken broth

Directions

1. Spread 1 ounce goat cheese over each chicken breast. Top each with 1 tablespoon of sun dried tomatoes and sprinkle with 1 tablespoon basil. Roll up jelly roll style and secure with toothpicks.
2. In a large frying pan, heat butter and olive oil over medium heat. Add chicken; cook, turning, until lightly browned outside and white but still moist inside, 10-12 minutes. Remove and set aside.
3. Pour off all but 1 tablespoon fat from pan. Add broth and remaining 2 tablespoons sun dried tomatoes. Boil until reduced by half.
4. To serve, remove picks from chicken; cut crosswise on the diagonal into ½ inch slices. Arrange on plates and spoon about 1 tablespoon sauce over each serving.