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

Get ready for crispy, golden chicken roll-ups filled with creamy goat cheese, tangy sun-dried tomatoes, and fresh basil that adds a bright, herbaceous kick. This easy baked dish is crunchy on the outside, soft and flavorful on the inside — perfect for a quick dinner that feels special. Bonus: that crispy, cheesy filling that oozes out? Totally delicious. Let’s get rolling!

Savory and Crispy Chicken Rollatini with Goat Cheese and Sun-Dried Tomatoes

Ingredients:

Chicken:

• 4 fresh boneless skinless chicken breasts

• kosher sea salt and freshly ground pepper

Filling:

• 8 ounce goat cheese log, softened

• 1/4 cup mayonnaise

• 1/2 (or a little more) cup sun-dried tomatoes, (use either dried or packed in oil - drained and julienned)

• 1-2 large garlic clove, finely chopped

• 2-3 tablespoons fresh basil leaves, julienned  

• ½ teaspoon kosher sea salt

• Freshly ground black pepper

Crispy Topping:

• 1/2 cup flour

• 1 large egg beaten with 3-4 tablespoons milk (or cream)

• 1 ¼ cup panko bread crumbs (mixed w/the following):

  • 1 tablespoon Italian Seasoning

  • Salt & Pepper to taste

  • 1/2 cup finely grated Parmesan Cheese

• Cooking or Olive Oil spray for use after breading

Directions:

• Preheat the oven to 375º.

• Line baking or cookie sheet parchment paper.

Prepare the Chicken:

• Cut the chicken breasts in half, and pound the them to about ¼ inch thickness with a mallet or rolling pin. Don't over pound. Set aside.

Filling:

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

Directions for Roll-Ups:

• Spread the goat cheese and sun-dried tomato mixture over each cutlet.

• Roll each chicken breast tightly, starting from the short end to the wider end. Try to keep all the filling inside the chicken roll.

• Set up a breading station with 3 separate shallow dishes: flour, eggs w/milk, and Panko mixture.

• Dredge each rolled chicken breast in the flour, shaking off any excess. Then, dip it into the beaten egg, and finally, roll it in the Panko mixture, pressing gently to ensure an even coating.

• Arrange the rollatini seam-side down in a parchment (or Pam) prepared baking dish.

• Spray the outside of the chicken, over the Panko, with a little olive oil spray or PAM. This will help it brown to a golden color...and get nicely crisped.

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

Bake:

• Bake the chicken in the oven for 25-30 minutes. (internal temperature should be 185º)

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

• Let the chicken cool for 5 minutes before serving.

• I serve mine with julienned fresh basil and a lemon OR a nice, fresh, light tomato sauce and fresh basil! Enjoy!

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!!!