February 2, 2010

Spinach and Goat Cheese Chicken Rolls in a Pan Sauce

4 6oz. boneless, skinless chicken breast halves
1 10 oz. box frozen spinach, defrosted
1/2 c. crumbled goat cheese
zest and juice of one lemon
salt and pepper
3 tbsp. sesame seeds
1 c. plus 1 tbsp. flour
4 tbsp extra virgin olive oil
3 garlic cloves
1 small onion, chopped
1 tbsp fresh thyme, chopped
1/2 tsp. red pepper flakes
2 c. chicken stock or broth
1/4 c. fresh flat leaf parsley, chopped
3 tbsp. roasted red peppers

Preheat oven to 325. Sprinkle a little water in 4 ziploc bags. place one chicken breast in each bag and seal it, pushing out the air.  Pound each breast until flat.
Wring spinach dry in paper towel.  Separate it and add it to a bowl. Add the goat cheese and the lemon zest, season with salt and pepper, and mix until combined.
Lay the 4 breasts out on a cutting board. Season them with salt and pepper. Place one fourth of the spinach mixture on each breast, along one edge of the cutlet. Roll the chicken breast to enclose the filling, creating a cigar shape, and secure with toothpicks. Season the outside of the chicken with salt and pepper and dredge in the sesame seeds and flour.
Preheat a large skillet over med with 2 tbsp EVOO.  Shake the excess flour from the chicken and then add to the hot skillet and saute on all sides for about 5 minutes, until golden all over. Transfer to a rimmed cookie sheet and place in the oven to finish cooking through, another 5-7 minutes, until the juices run clear.
Place the skillet back over med. add the remaining 2 tbsp. of EVOO and add the garlic onions, thyme, red pepper flakes, and some salt. Cook for about 3 minutes, then sprinkle the mix with 1 tbsp. flour and continue to cook for about 1 minute. Whisk in the chicken stock and thicken 3-4 minutes. Finish the sauce with the lemon juice, the parsley and the diced peppers.
Ladle some sauce onto each dinner plate. Slice the chicken rolls on on angle and serve atop the sauce.

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