Chicken Herbed Cheese Roulade
- Ethnicity: American
- Base: Other
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 8
Chicken and rice with the flavor of the California. Light, perfect for an appetizer or main course. This Chicken Roulade would be great, served with a fresh green salad and a vegetable course.
Ingredients:
| Amount | Ingredient |
|---|---|
| 8 ea | whole boneless skin on breasts, cut in half |
| 1 ea | Bousin cheese, room temperature |
| 1 1/2 c | California brown rice, cooked |
| 1/3 c | chopped spinach, drained well |
| 2 T | water chestnuts, finely chopped |
| 4 T | chives, snipped in small pieces |
| 2 oz | olive oil |
| 1 ea | salt and pepper, to taste |
Directions:
1| Preheat oven to 375 degrees. Line a roasting pan with parchment paper.
2| Wash and flatten each chicken breast to 1/4-inch thickness between sheets of plastic or waxed paper. Season the breast with salt and pepper.
3| Mix together the cheese, rice, spinach, water chestnuts, and chives, until even distributed. On each breast, place 2 Tablespoons (2 ounces) of mixture at the large end of the breast. Roll up the breast. Place seam side down in a roasting pan, skin side up. Brush skin with olive oil, salt and pepper. Bake 20-30 minutes or until chicken is no longer pink when cut into. Do not over cook.
4| Let cool for 5 minutes and cut diagonally. Serve with a light white sauce, or chicken gravy.