Crispy Chicken Roll-Ups Stuffed with Goat Cheese, Sun-Dried Tomatoes, and Fresh Basil

(Pictures to come...)

Crispy Chicken Roll-Ups Stuffed with Goat Cheese, Sun-Dried Tomatoes, and Fresh Basil

This is a very tasty baked chicken roll-up stuffed with a delicious goat cheese, sun-dried tomato, and fresh basil filling, and topped with a crunchy panko coating. 

INGREDIENTS:

Chicken:

• 4 fresh boneless skinless chicken breasts

• Extra Virgin Olive Oil

• kosher sea salt and freshly ground pepper

• non-stick spray

Filling:

• 5-ounce goat cheese log, softened

• ½ cup mayonnaise

• ⅓ - ½ cup sun-dried tomatoes, packed in oil - drained and julienned

• 1 large garlic clove, finely chopped

• 1 – 2 tablespoons fresh basil leaves, julienned  

• ½ teaspoon kosher sea salt

• Freshly ground black pepper

Crispy Topping:

• 1 ¼ cup panko bread crumbs

• 2 tablespoons Best Food’s Light Mayonnaise

• 1 teaspoon dried Italian Spices

• Just a pinch of salt, pepper, & red pepper flakes

DIRECTIONS:

• Preheat the oven to 350.

• Spray baking or cookie sheet with non-stick spray (optional, can line with foil first and then spray).

Prepare the Chicken:

• Butterfly (cut breasts in half) and pound the 4 boneless skinless chicken breasts to about ¼ inch thickness with a mallet or rolling pin. Set aside.

Filling:

• In a medium bowl mix together all the ingredients for the “filling”. Stir until well incorporated and the goat cheese is fully mixed. 

Directions for Roll-Ups:

• Spread a few teaspoons full of the goat cheese filling evenly over the pounded chicken breasts, covering about ¾ of the surface (leave ends bare). 

• Lightly roll the chicken over the filling, try to keep all the filling inside the chicken roll.

• Lay the chicken rolls seam side down on the prepared baking sheet.

• Some of the cheese will gush out and turn golden… this part is delicious and crunchy!  Don’t throw it away!

• Season the outside of the chicken with a little olive oil, a pinch of kosher sea salt and a twist of freshly ground pepper.

Bake:

• Bake the chicken in the oven for 15 minutes.

• While baking, in small bowl mix together the ingredients for the “crispy panko topping”. Be sure to mix the topping well so the mayonnaise fully incorporates with the panko.

• Remove the chicken from the oven and top it generously with the panko bread crumb mixture. You will want a pile of crunchy topping on each chicken breast.

• Carefully place the chicken back in the oven for an additional 10-15 minutes until the topping is golden brown and crispy and the chicken is cooked thru to 165° internal temp.

• Note: the amount of bake time will vary depending on the thickness of your chicken!

• Let the chicken cool for 5 minutes before serving.

Note:

• When you serve the dish make sure to scrape up all the bread crumbs and filling that spills out during the cooking. Those bits are the tastiest!!!