For this recipe we’ll try something Italian style. A little pesto with sun dried tomatoes, fresh basil, some goat cheese, and pollo – which in Italian means chicken. As an extra educational bonus, in Polish chicken is kurczak (pronounced kur-chuk). So not only will you pick up a great recipe today, but you’ve also learned how to say chicken in 2 languages :)
In the past I used to prepare this dish with mozzarella cheese but since we had some extra Kirkland goat cheese in the fridge, I thought we might change things up; the goat cheese adds a lovely additional zip to the dish.
As an accompaniment to the roulade, try gnocchi topped with butter, or you can take the drippings from the pan and pour them over the gnocchi. Any leftovers from this dish also make a great meat for a sandwich!
- 2 chicken breasts
- 2 teaspoons sun dried tomato pesto
- 4 teaspoons Kirkland creamy goat cheese
- 8 – 10 fresh basil leaves
- 1 tablespoon Kirkland olive oil
- Kirkland salt and pepper
- Begin by butterflying the chicken breasts in half so that you have 4 thin pieces of breast.
- Season each side with salt and pepper. Next spread a ½ teaspoon of the sun dried tomato pesto and one teaspoon of goat cheese on a single side of each piece of meat.
- Top with basil leaves, then roll the breast up and fasten with a toothpick or two.
- In a large pan over medium heat, warm the olive oil and then fry the chicken rolls, turning occasionally, for about 10-15 minutes or until cooked.