Chicken Roulade with Figs and Olives

INGREDIENTS:

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 sheets of plastic 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 flattened 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 sprig of thyme 

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