Sun-Dried Tomato & Goat Cheese Chicken Roulade Recipe


  • 4 medium sized boneless skinless chicken breasts, fat trimmed
  • 1/3 cup whole wheat breadcrumbs
  • 2 egg whites
  • 4 oz goat cheese
  • 2 tbsp extra virgin olive oil
  • 1 1/2 tsp garlic powder 
  • 12-16 basil leaves
  • 4 large sun-dried tomatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp parmesan cheese for topping

Sun-Dried Tomato & Goat Cheese Chicken Roulade Recipe


  1. Pre-heat over to 350 degrees. Pound each chicken breast with a meat mallet until 1/4" thick
  2. In a food processor, combine the sun-dried tomatoes, olive oil, basil leaves, and goat cheese. Spread evenly on each chicken breast and roll. Secure with 2-3 tooth picks. 
  3. Dip each roulade into egg whites, and then into a breadcrumb and garlic powder mixture. Bake in a glass casserole dish for 40-50 minutes. Sprinkle with parmesan cheese and serve with a spinach salad! 

Source: Cheese Please

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