Herbed Ricotta Stuffed Chicken Roulades with Roasted Grapes
Time: 60 Minutes
Servings: 4 Servings
Ingredients
- 4 Boneless, Skinless Chicken Breasts
- 1 C Ricotta Cheese
- 2 T Chopped Fresh Basil
- 1 T Chopped Thyme
- 1 Clove Garlic, minced
- Zest of 1 Lemon
- Salt & Pepper to taste
- 1 T Olive Oil
- 2 C Seedless Red Grapes
- 1 T Balsamic Vinegar
- 1 T Honey
Instructions
- Flatten the Chicken: Pound each chicken breast between two sheets of parchment until about ¼” thick.
- Mix the Filling: In a bowl, combine ricotta, basil, thyme, garlic, lemon zest, salt, and pepper.
- Roll the Roulades: Spoon filling onto the center of each breast. Roll up tightly and secure with toothpicks or kitchen twine.
- Sear the Chicken: Heat olive oil in a skillet over medium-high. Sear roulades until browned on all sides, about 6–8 minutes total.
- Roast with Grapes: Preheat oven to 375°F. Transfer roulades to a baking dish. Toss grapes with balsamic and honey, and scatter them around the chicken.
- Bake & Serve: Roast for 20–25 minutes or until chicken is cooked through. Let rest, slice, and serve with roasted grapes spooned over top.
Go Rogue by swapping out the ricotta for goat cheese and the grapes for figs to give this dish a whole new spin.
Want The Rogue Chef to make this delicious dish for you? Contact us at www.TheRogueChef.com.