Ingredients
- 2 (8-ounce) packages frozen chopped spinach, defrosted, and all excess liquid pressed out
- 8 ounces goat cheese
- 4 tablespoons toasted and finely chopped marcona almonds
- 4 tablespoons regular breadcrumbs
- 1 clove garlic, grated
- Kosher salt and freshly cracked black pepper
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh rosemary
- 2 tablespoons minced fresh thyme
- 1 lemon, zested
- 6 butterflied chicken breasts
- 2 tablespoons canola oil
Preparation
Step 1
Preheat the oven to 350 degrees F.
In a mixing bowl, combine the spinach, goat cheese, almonds, breadcrumbs and garlic. Season with salt and pepper and set aside.
In another bowl, combine the butter, parsley, rosemary, thyme and lemon zest. Set aside.
Once butterflied, place each breast in between 2 layers of plastic wrap and, using a meat mallet, pound until it is 1/4-inch thick.
Lay the chicken breasts flat and sprinkle them with salt and pepper. Divide the herbed goat cheese stuffing between the 6 breasts, placing the stuffing mixture towards the bottom third of the breast, closest to its narrowest point. Roll the breast around the stuffing, tucking in the ends as you roll, like you would a burrito.
Lay the chicken skins out and divide the herb butter between them, placing the butter just below the center point of the skin. Place the rolled breast directly on top of the butter and then wrap the skin around the chicken, tucking in the ends, repeating the same process you did to roll the breasts. Once rolled, secure the skin with 3 toothpicks, one in the middle and one on each end.
Heat the oil in a nonstick, oven-safe saute pan over medium-high heat. Add the roulades and sear on all sides until golden brown, 3 to 4 minutes per side. Transfer the pan to the oven and bake until the internal temperature is 165 degrees F and the juices run clear, about 10 minutes.
Let the chicken rest for 5 minutes before serving. Remove the toothpicks, slice and serve.