Goat cheese can be a bit polarizing – kind of like cilantro – you’ve got lovers and you’ve got haters. Now, if you’re a goat cheese lover, you’re in for a serious treat (and if you’re not, try it out with a cheese of your liking: feta, boursin, or even pimiento – oh, pimiento. Why did I not think of that before? My heaven = gobs of pimiento cheese everywhere. That doesn’t need refrigeration. Unless heaven is refrigerated. Okay, that definitely just got added to my list of things to make. But something creamy will probably work best, nonetheless). Now, these little treasures were so, so delicious. Melt-in-your-mouth yummy. You get a zing from the goat cheese, a peppery bite from the arugula and the savory from the sun-dried tomatoes. It’s a light, healthy dish that’s perfect for this time of year. And the cherry on top? I had one of my very best friends over for dinner, so I enjoyed a double whammy: great food and great company (no, no, no. Not that the sous chef’s company isn’t great, of course – I just missed her very much!) and not to mention, really wonderful wine. Yes, that just about checks every box that exists. Now that I’ve covered those bases, let’s get started.
Sun-Dried Tomato, Goat Cheese and Arugula Chicken Roulades:
(Serving size: 3)
- 2 chicken breasts, sliced lengthwise
- 4 ounces goat cheese
- Handful of arugula
- 1/4-1/2 cup sun-dried tomatoes
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooking twine, for wrapping.
Okie doke. Let’s start out by preheating the oven to 400 degrees. Next, thinly slice the chicken lengthwise and press the goat cheese evenly atop the 4 slices.
Then, top with your arugula and sun dried tomatoes.
Very carefully roll the chicken and tie tightly with your twine. Sprinkle with salt, pepper and garlic powder.
Place in the oven for 30 minutes.
Remove and enjoy!
A perfect wine to complement this dish is the The 2012 La Crema chardonnay. Creamy, oaky and an excellent match for this savory dish.
Cheers!
