25 minutes
Embrace the flavors of Italy with this succulent chicken dish, designed to be a hit for any quick and delightful dinner. Perfectly paired with a fresh green salad and crusty bread, these Herbed Cheese and Tomato Chicken Roulades will become a go-to in your recipe collection.
Chopped Olives Or Sundried Tomatoes, based on availability
tablespoons
Garlic Clove, crushed
each
Dried Mixed Herbs
teaspoons
Full-Fat Soft Cheese, tub
0 oz
Boneless, Skinless Chicken Breasts, plump
each
Ripe Tomatoes, sliced thinly
each
for drizzling
1. Preheat the Oven
Begin by heating your oven to 220°C (fan 200°C/gas mark 7).
2. Create the Filling
In a bowl, combine the chopped olives or sundried tomatoes, crushed garlic, and most of the mixed herbs into the full-fat soft cheese. Season with salt and pepper to taste.
3. Stuff the Chicken
Make a slit along the side of each chicken breast to form a pocket. Spoon a quarter of the cheese mixture into each pocket and press the edges to seal.
4. Arrange for Baking
Place the stuffed chicken breasts on a lightly greased baking tray. Season the tops of the chicken, then lay the sliced tomatoes over each breast, slightly overlapping. Sprinkle with the remaining herbs and a generous drizzle of olive oil.
5. Roast to Perfection
Roast in the preheated oven for 20 minutes, or until the chicken is golden and the edges are crisp, and the tomatoes appear slightly shriveled.
6. Presentation
Offer up these Herbed Cheese and Tomato Chicken Roulades with a vibrant green salad and a piece of crusty bread to soak up the delicious juices.
Always start with the highest quality ingredients you can find. Choose ripe, flavorful tomatoes and fresh herbs. Opt for a good-quality cheese that melts well and complements the chicken, such as a fresh goat cheese or a creamy Boursin.
Don't overcook the chicken. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C) without going over, which can dry out the meat.
Allow the chicken to rest for a few minutes after cooking and before slicing. This will help retain the juices inside the meat, ensuring moist and tender roulades.
Use a sharp knife or meat mallet to pound the chicken breasts to an even thickness of about 1/4 inch. Uniform thickness is crucial for even cooking and rolling.
Slice the roulades to show off the spiral of the filling, and plate them with care. Drizzle with the sauce and garnish with a sprig of the herbs used in the filling to create an appetizing and elegant presentation.
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