Goat Cheese Stuffed Chicken Breast
Ingredients:
1 (3½-oz.) pkg. goat cheese, softened slightly
½ cup finely chopped ready-to-use sun-dried tomatoes
2 tablespoons snipped fresh parsley
1 teaspoon basil
½ teaspoon roasted garlic pepper
4 (5 oz.) skinless, boneless chicken breasts
Salt
4 large fresh spinach leaves
Olive oil
Paprika
Method:
Combine cheese, tomatoes, parsley, basil and pepper; blend well and set aside.
Place chicken between two sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness with flat side of meat mallet or rolling pin.
Sprinkle chicken with salt; place a spinach leaf and 2 tablespoons cheese mixture in center of each chicken breast.
Roll up, jellyroll-style, starting at short end; secure with wooden picks.
Place rolls, seam side down in a 2-quart oblong or 8-inch square baking dish.
Brush lightly with olive oil; sprinkle with paprika.
Cook according to your Advantium model's cooking settings or until done.
Let stand 10 minutes.
Cut into ½-inch thick slices to serve.
Cooking Settings:
Advantium:
Settings:
Time:
Tray Type:
Chef's Notes:
This festive recipe is equally delicious when a 3-oz. package of cream cheese is substituted for goat cheese. If desired, serve the individual slices as appetizers. Just secure the slices with a cocktail pick and arrange on a serving platter.