Chicken Roulade Stuffed with Figs and Olives

Posted 5 May 2016


2 skinless boneless chicken breasts

4 oz Fig and Olive Tapenade

4 oz mild goat cheese

1 large orange

4 sprigs of thyme

salt and pepper to taste

To Do:

Preheat oven to 350 F

Slice each chicken breast in half horizonally (easy when chicken is partially frozen)

Open breast out flat like a book and place between e sheets of pastic wrap

Using a flat meat mallet pound chicken gently until breast is about 1/2 inch thick

Season with salt and pepper

Spread  1 T of tapenade and 1 T of cheese on each flatened out chicken breast

Roll chicken breast and place in baking dish

Squeese fresh orange juice over each of the rolls

Bake at 325 for 25-30 minutes or until chicken is throughly cooked/

Garnish with a srpig of thyme 

Can be sliced,  each round  held together by a toothpick or the entire roll can be served as an entree



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