Crispy Chicken Roulades with Goat Cheese and Sun-Dried Tomatoes Recipe

Introduction

This Crispy Chicken with Goat Cheese & Sun Dried Tomatoes is a flavorful dish that combines tender chicken breasts with a creamy, tangy filling and a crunchy, aromatic topping. It’s perfect for a special weeknight dinner or when you want to impress guests with minimal fuss.

Ingredients

• 4 boneless skinless chicken breasts – fresh, not frozen
• Olive oil
• Kosher salt and black pepper
• Non-stick spray
• 5 ounce goat cheese log (softened by removing from fridge 20 minutes early)
• ½ cup mayonnaise
• ⅓ cup sun dried tomatoes, packed in oil – drained and chopped
• 1 plump garlic clove, minced
• 1 teaspoon dried basil
• ½ teaspoon kosher salt
• Black pepper
• 1 cup panko bread crumbs
• 2 tablespoons mayonnaise
• 1 teaspoon dried basil
• Pinch of salt, pepper, and red pepper flakes

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil and spray it lightly with non-stick spray.
2. Step 2: Prepare the chicken breasts by pounding them to about ¼ inch thickness with a meat mallet or rolling pin. For easier pounding, butterfly the chicken open first. Set aside.
3. Step 3: In a medium bowl, combine the goat cheese, ½ cup mayonnaise, chopped sun dried tomatoes, minced garlic, dried basil, ½ teaspoon kosher salt, and black pepper. Stir until smooth with no chunks of goat cheese remaining.
4. Step 4: Spread a few spoonfuls of the goat cheese mixture evenly over each flattened chicken breast, covering about ¾ of the surface.
5. Step 5: Carefully roll each chicken breast over the filling, like a burrito, keeping the filling inside. Place the rolls seam side down on the prepared baking sheet.
6. Step 6: Drizzle the outsides of the chicken rolls with olive oil and season with kosher salt and black pepper.
7. Step 7: Bake the chicken rolls in the preheated oven for 15 minutes.
8. Step 8: While the chicken bakes, mix together panko bread crumbs, 2 tablespoons mayonnaise, dried basil, and a pinch of salt, pepper, and red pepper flakes in a small bowl until the crumbs are coated evenly.
9. Step 9: Remove the chicken from the oven and generously top each roll with the panko mixture, piling it on.
10. Step 10: Return the chicken to the oven and bake for an additional 10-15 minutes, or until the topping is golden and crispy and the chicken reaches an internal temperature of 165°F (74°C).
11. Step 11: Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

Tips & Variations

• Butterflying the chicken breasts before pounding helps create an even surface that’s easier to roll and cook evenly.
• Use sun dried tomatoes packed in oil for the best flavor and moisture inside the filling.
• If you like heat, add a touch more red pepper flakes to the crunchy topping mix.
• For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F oven until warmed through to maintain crispiness. Avoid microwaving if possible to keep the crunchy topping intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the chicken rolls and refrigerate them before baking. Add the crunchy topping just before baking to keep it crisp.

What can I serve with this chicken?

This dish pairs well with a simple green salad, roasted vegetables, or creamy mashed potatoes for a balanced meal.

Crispy Chicken Roulades with Goat Cheese and Sun-Dried Tomatoes Recipe

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★★★★★

4.7 from 125 reviews

This Crispy Chicken with Goat Cheese & Sun Dried Tomatoes recipe features tender, thinly pounded chicken breasts rolled with a creamy goat cheese filling blended with sun dried tomatoes and herbs. Baked to perfection with a crunchy panko topping, this dish offers a delicious combination of creamy, tangy, and crispy textures that promise an impressive and flavorful meal perfect for dinner.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 4 boneless skinless chicken breasts – fresh, not frozen
• Olive oil, for drizzling
• Kosher salt and black pepper, to taste
• Non-stick spray, for baking sheet

Goat Cheese Filling

• 5 ounce goat cheese log (softened 20 minutes prior)
• ½ cup mayonnaise
• ⅓ cup sun dried tomatoes, packed in oil, drained and chopped
• 1 plump garlic clove, minced
• 1 teaspoon dried basil
• ½ teaspoon kosher salt
• Black pepper, to taste

Crunchy Topping

• 1 cup panko bread crumbs
• 2 tablespoon mayonnaise
• 1 teaspoon dried basil
• Pinch of salt, black pepper, and red pepper flakes

Instructions

1. Preheat and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil and generously spray it with non-stick spray to prevent sticking.
2. Pound the chicken breasts: Butterfly each chicken breast open and then pound them with a meat mallet or rolling pin until about ¼ inch thick. This ensures even cooking and makes rolling easier. Set aside.
3. Mix the goat cheese filling: In a medium bowl, combine the goat cheese, mayonnaise, chopped sun dried tomatoes, minced garlic, dried basil, kosher salt, and black pepper. Stir until the mixture is smooth and homogenous without any clumps of goat cheese.
4. Assemble the chicken rolls: Spread a few spoonfuls of the goat cheese mixture evenly across about ¾ of each flattened chicken breast. Carefully roll each breast over the filling like a burrito, keeping the filling inside. Place each roll seam-side down on the prepared baking sheet. Season the outside with a drizzle of olive oil and sprinkle kosher salt and black pepper evenly.
5. First bake: Place the chicken rolls in the oven and bake for 15 minutes to begin cooking the chicken and setting the filling.
6. Prepare crunchy topping: While the chicken bakes, mix together panko bread crumbs, mayonnaise, dried basil, salt, black pepper, and red pepper flakes in a small bowl until the panko is thoroughly coated and clumps slightly.
7. Top and continue baking: Remove the chicken from the oven. Generously pile the mayo-coated panko topping on each chicken roll to cover the surface. Return the chicken to the oven and bake for an additional 10–15 minutes until the topping is golden brown and crispy and the chicken reaches an internal temperature of 165°F (74°C).
8. Rest and serve: Let the chicken rest for 5 minutes outside the oven before serving to allow the juices to redistribute and the filling to settle.

Notes

• Use fresh, not frozen, chicken breasts for best texture and easier pounding.
• Soften the goat cheese beforehand for easy mixing and a creamy filling.
• The thickness of the chicken breasts can affect cooking time; always check for an internal temperature of 165°F for safe consumption.
• Rolling the chicken can be slightly messy, but will yield beautiful, flavorful results.
• You can substitute dried basil with fresh chopped basil if preferred, but reduce quantity to about 1 tablespoon.
• For a spicier crust, increase the amount of red pepper flakes in the crunchy topping.

Keywords: Crispy Chicken, Goat Cheese, Sun Dried Tomatoes, Baked Chicken, Stuffed Chicken Breast, Crunchy Topping