Spinach and Goat Cheese Chicken Rolls in a Pan Sauce Recipe

Name: Spinach and Goat Cheese Chicken Rolls in a Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 6-ounce chicken breast halves; 1 10-ounce box frozen chopped spinach, defrosted; 1/2 cup crumbled goat cheese or goat cheese with herbs, or crumbled Boursin (garlic and herb cows-milk cheese); Zest and juice of 1 lemon; Salt and freshly ground black pepper; Toothpicks; 3 tablespoons sesame seeds; All-purpose flour, for dredging, plus 1 tablespoon; 4 tablespoons extra-virgin olive oil (EVOO); 3 garlic cloves; 1 small yellow onion, finely chopped; 1 tablespoon fresh thyme leaves, chopped (from 4 sprigs); 1/2 teaspoon crushed red pepper flakes; 2 cups chicken stock or broth; 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped; 3 tablespoons diced roasted red peppers

Servings: persons

4 6-ounce chicken breast halves
1 10-ounce box frozen chopped spinach, defrosted
1/2 cup crumbled goat cheese or goat cheese with herbs, or crumbled Boursin (garlic and herb cows-milk cheese)
Zest and juice of 1 lemon
Salt and freshly ground black pepper
Toothpicks
3 tablespoons sesame seeds
All-purpose flour, for dredging, plus 1 tablespoon
4 tablespoons extra-virgin olive oil (EVOO)
3 garlic cloves
1 small yellow onion, finely chopped
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
1/2 teaspoon crushed red pepper flakes
2 cups chicken stock or broth
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
3 tablespoons diced roasted red peppers

1
Preheat the oven to 325F.
2
Sprinkle a little water in food storage bags.
3
Place 1 chicken breast in each bag, and seal it up, pushing out excess air.
4
Using a mallet or a small, heavy pot or pan, pound each breast until flat and just shy of busting out of the bag.
5
Wring the spinach dry in a kitchen towel.
6
Separate it and add it to a bowl.
7
Add the goat cheese and the lemon zest, season with salt and pepper, and mix until combined.
8
Lay the 4 pounded chicken breasts out on a cutting board.
9
Season them with salt and pepper.
10
Place one fourth of the spinachgoat cheese filling on each breast, along one long edge of the cutlet.
11
Roll the chicken breast to enclose the filling, creating a cigar shape, and secure with toothpicks.
12
Season the outside of the chicken with salt and pepper and then dredge in the sesame seeds and flour.
13
Preheat a large skillet over medium to medium-high heat with 2 tablespoons of the EVOO.
14
Shake the excess flour from the chicken and then add to the hot skillet and saute on all sides for about 5 minutes, or until golden brown all over.
15
Transfer to a rimmed cookie sheet and place in the oven to finish cooking through, another 5 to 7 minutes, until the juices run clear.
16
Place the skillet back over medium-high heat, add the remaining 2 tablespoons of EVOO, and add the garlic, onions, thyme, red pepper flakes, and some salt.
17
Cook for about 3 minutes, then sprinkle the mixture with 1 tablespoon flour and continue to cook for about 1 minute.
18
Whisk in the chicken stock and thicken the sauce, 3 to 4 minutes.
19
Finish the sauce with the lemon juice, the parsley, and the diced roasted peppers.
20
Ladle some sauce onto each dinner plate.
21
Slice the chicken rolls on an angle, and serve atop the sauce.
22
Use this method of pounding chicken portions in plastic storage bags to store the meat as well.
23
You can transfer the food bags to the freezer and have single-portion servings of chicken cutlets for quick defrosting, anytime.
24
Its a great way to take full advantage of a terrific sale on chicken.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 6-ounce chicken breast halves, 1 10-ounce box frozen chopped spinach, defrosted, 1/2 cup crumbled goat cheese or goat cheese with herbs, or crumbled Boursin (garlic and herb cows-milk cheese), Zest and juice of 1 lemon, and more.

Yes, Spinach and Goat Cheese Chicken Rolls in a Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach and Goat Cheese Chicken Rolls in a Pan Sauce

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