Crispy Chicken Roulades with Goat Cheese and Sun-Dried Tomatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- First bake: Place the chicken rolls in the oven and bake for 15 minutes to begin cooking the chicken and setting the filling.
- 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.
- 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).
- 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
