T’s Stuffed and Rolled Chicken Breasts

 

 

4 boneless, skinless, chicken breast halves, pounded out thin

1 tablespoon olive oil

¼ cup minced onion

2 spring onions, chopped

1 tablespoon fresh rosemary, chopped

Dash red pepper flakes

1 clove garlic, minced

1 tomato, peeled, seeded, and chopped small

¼ cup chopped black olives

2 artichoke hearts, chopped small

1/3 cup goat cheese (or you can use Feta cheese)

Fresh ground pepper to taste

½ cup flour 

2 tablespoons olive oil

 

Preheat oven @ 375 degrees. 

In a skillet heat 1 tablespoon of olive oil and sauté the onions, rosemary, and red pepper flakes until soft.  Add the garlic and sauté for 1-minute more.  Set aside to cool.  Mix, chopped tomato, black olives, artichoke hearts, and black pepper.  Fold in the cooled onion mixture and goat cheese. 

Spoon goat cheese mixture onto the pounded chicken breasts and roll them up.  Secure the rolls with toothpicks and dredge each roll into flour.  *Heat two tablespoons olive oil in a skillet and brown the stuffed chicken rolls.  Transfer the chicken to a baking sheet and bake them for 40 minutes.  Remove toothpicks and serve.

*To keep from browning the chicken rolls in oil, I have started dipping chicken rolls into 1 beaten egg or a little olive oil and then into ½ cup fresh breadcrumbs and 2 tablespoons Parmesan cheese mixture together.  Then I just bake them in the oven. 

 

Serves 4