Goat Cheese and Herb Stuffed Chicken Roulade

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5

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Total Reviews: 4

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  • on August 05, 2013

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    Amazing...however, I used boneless check breasts and nixed the butter between the skin part. In lieu of this, I marinated the pounded chicken breast in the same herbs, olive oil and juice and zest of a lemon for about 30 minutes before rolling. I then rolled the chicken and browned it in olive oil. To keep moist I tented my pan with foil and spooned liquid over chicken half-way through cooking. It was still so good without butter!

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  • on March 04, 2012

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    this dish was delicious!!!! made it for my boyfriend and he absolutely loved it. :

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  • on January 12, 2012

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    Excellent! I only had filet chix breast (2 so I did all steps except the boning process. The flavor of the stuffing is amazing and since I didn't have skin on the breast I placed the herb butter in the skillet with the oil and seared the chix in the herb butter - WOW! was that flavorful big time. Husband enjoyed it and it was easy to make. Will make this again - this is one for the recipe box! Enjoy!

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  • on September 12, 2011

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    This was my first time cutting up a chicken. Luckily I had this recipe on DVR and I was able to watch and re-watch each step and how to do it, as it was difficult. It was worth the effort. I made a dinner for a group of friends and each of them were impressed. Once again I thank you Kelsey!

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