Goat-Cheese Chicken Roulade
Match this herby roulade and Green Beans Almondine with Joseph Bastianich's 2008 Rosato, and you can't go wrong.
- Servings: 4
Source: Martha Stewart Weddings, Spring 2010
- 4 chicken breast halves, boneless and skinless, 6 to 8 ounces each
- 1 small clove garlic
- Coarse salt and coarsely ground black pepper
- 2 teaspoons unsalted butter
- 1/4 cup plus 1 teaspoon olive oil
- 1 cup panko (Japanese bread crumbs)
- 6 tablespoons (3 ounces) goat cheese, room temperature
- Finely grated zest of 1/2 lemon
- 3/4 cup coarsely chopped parsley
- 1 teaspoon fresh thyme, finely chopped
- Lemon wedges, for serving
Preheat oven to 350 degrees. Butterfly chicken breasts; pound into 1/4-inch cutlets. Make garlic paste: Mince garlic, and add 1 teaspoon of coarse salt; using the side of your knife blade, mash to create a paste.
Prepare bread crumbs: In a saute pan, melt butter with 1 teaspoon olive oil over medium heat. Stirring constantly, toss panko with butter mixture until toasted and golden brown, about 5 minutes. Season with salt and pepper, and set aside.
To prepare each roulade, spread 1/4 teaspoon garlic paste and 1 1/2 tablespoons goat cheese over one side of chicken breast. Sprinkle with lemon zest, 3 tablespoons parsley, and 1/2 teaspoon thyme. Season with salt and pepper, and drizzle with 2 teaspoons olive oil. Roll lengthwise, and place on a rimmed baking sheet seam side down; rub with 1/2 teaspoon olive oil, and season with salt and pepper. Roll roulade in panko to coat, then place seam side down on a rimmed baking sheet. Repeat with each chicken breast. Bake roulades until center reaches 160 degrees on an instant-read thermometer, 25 to 30 minutes. To serve, slice into rounds and serve with lemon wedges.