Chicken Roulade with Roasted Red Peppers & Herbed Goat Cheese 

Roulade: a dish of filled-rolled meat.  Traditionally found in European cuisine.

Yes, things are getting fancy in our part of Texas!  However, the only fancy part of this meal is its name, because it’s ridiculously easy to prepare!  You can of course roll any choice of meat/poultry with any flavor of cheese, breadcrumbs and vegetables.  In our case, we love the tang of goat cheese, the freshness of parsley and sweet subtleness of roasted red bell peppers.  They go together marvelously!  Even my three-year-old was impressed and ate all of his chicken!  Happy momma here ☺️

*I actually did not have any jarred red peppers on hand, so I just made my own out of an extra bell pepper in my fridge!  Pretty dang easy and you can’t beat the freshness!!

The Starting Lineup

  • 3 Chicken Breast Filets (thin cut or halve thicker breasts & pound out)
  • 1 jar Roasted Red Bell Peppers
  • 1 cup Crumbled Goat Cheese
  • 1/4 cup Italian Flat Leaf Parsley (chopped)
  • 1 clove Garlic (minced)
  • Salt & Pepper (to taste)
  • Extra Virgin Olive Oil

Preheat your oven to 400degrees.  Prepare an oven-proof casserole dish with 2 Tbsp of EVOO and spread around base of dish.  Cut your roasted peppers into long strips and chop & mince your parsley & garlic.. Those are some pretty colors right there!

In a small bowl, combine the goat cheese with your chopped parsley and minced garlic. So far this is pretty easy right?? 👍

Next, lay your thin cut/pounded out chicken down flat into your casserole dish.  Liberally sprinkle salt and pepper over each filet.  Place a few strips of your roasted red bell peppers down on the chicken filet (aim your placement for just a third of the chicken, you can scootch it over after you place on chicken) and top it with a hearty spoonful or two of your cheese mixture.  Now carefully roll up your breast like a jelly roll.  Your stuffing WILL spill out a bit.  Don’t worry, once rolled up you can push it back into the roulade.  *I like to stick 2-3 toothpicks through the top to hold in place while cooking.

Yes, I did trim some of that unsightly fat off my third chicken breast.

*When they’re all rolled and ready for the oven I like to drizzle a bit more EVOO and salt & pepper over top.  Helps flavor and brown the tops!

Now pop this in the oven, uncovered, for about 15-20 minutes or until the internal temperature reaches 165degrees.  Let rest for a few minutes and then serve!

*I paired the chicken roulade with my Sweet Bacon Brussels Sprouts and a wild rice quinoa blend!

1 Comment

  1. Pingback: Chicken Roulade with Roasted Red Peppers & Herbed Goat Cheese  | Railroad Wife

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