Artichoke Chicken Roulade

This is one of my most favorite chicken recipes. Its so decadent and delicious…. made with goat cheese, artichokes and sun-dried tomatoes. So quick to prepare, but when served looks very gourmet!

Artichoke Chicken Roulade Recipe

1 tbsp olive oil
1 pinch crushed red pepper flakes
1 tsp minced garlic
1/4 c artichoke hearts, drained and chopped
1/4 c chopped sun-dried tomatoes
2 oz goat cheese
2 tbsp minced fresh basil or oregano (use both if you have it)
2 boneless, skinless chicken breasts

1. Soak wooden toothpicks or bamboo skewers in cold water, at least an hour.

2. Heat olive oil in a small saute pan over medium heat. Add the red pepper flakes and garlic and saute until the garlic is fragrant, about 1 minute. Add the artichoke hearts and cook for 2 minutes, until hot. Remove from heat and stir in the sun-dried tomatoes, goat cheese and herbs. Allow to cool.

3. 1. Spread plastic wrap on your counter and place the chicken on top. With the chef’s knife, split the thickest part of the breast open by slicing three-quarters of the way through the meat, holding it firmly with the flat of your hand, so the long straight edge of the breast forms a hinge. Open the split breast, like a book. Place another piece of plastic wrap on top and pound until about 1/4 inch thick. Cut the breast in half. Repeat with remaining piece of chicken.

4. Take the four pieces of pounded chicken, sprinkle with salt and pepper, and spread each with equal parts of the stuffing. I find it easier to use my fingers to spread the stuffing. Gently roll the chicken breast, trying to keep the filling towards the center. Secure with the soaked toothpicks or skewers.

5. Grill about 5-7 minutes each side, until well browned and the chicken is cooked through, being careful to avoid flareups. Allow to cool on cutting board for about 3-4 minutes, then slice each roulade into rounds. Makes a beautiful presentation.

Makes 2-3 Servings

Note #1: Instead of pounding out the breast, you can also cut a pocket with a small knife and stuff, securing with the toothpicks or skewers.

Note #2: If you don’t feel like grilling, sear well in a lightly oiled pan and then finish cooking in a 375 degree oven.

Sushi keeping an eye and a nose on the grill