Ingredients
- 2 (each 8 oz/225 g) chicken breasts
- 5 oz (140 g) package fresh chevre, softened
- 4 tbsp chopped herbs (see note)
- 2 1/2 tsp pepper, divided, plus more as needed
- 1 tbsp olive oil
- 3 tbsp butter, divided
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 1 tbsp chopped parsley or rosemary
Directions
- Place a sheet of wax paper on the counter and sit the chicken breasts 2 inches apart on it. Using your hands, start to open them like a book. Cut a 1/3-inch deep cut so only part of the meat is cut through, then butterfly. Pound with a meat mallet until about 1/4-inch thick.
- Divide the chevre between the lower half of the breasts. Spread it out onto the top half with a small offset spatula, but don't go to the edges. Sprinkle the herbs over the cheese. Fold the sides of the chicken over the filling, then fold the bottom part up and over the cheese, enclosing the side meat. Roll up firmly toward the pointy end and secure with toothpicks.
- Place 1 1/2 tablespoons of the pepper in a small plate. Roll the chicken breasts firmly in the pepper, coating the sides. Use more pepper as needed.
- Heat a saute pan over medium-high heat. Add the oil and 1 tablespoon of the butter. Sear the rolls, without touching, until a good crust develops, about 4 minutes. Turn and sear the next side; keep turning, adding more oil if necessary, until all sides are nicely browned.
- Add 1 tablespoon of butter, the wine, and the stock. Cover and drop the heat to a gentle simmer. Cook until the meat is cooked through, about 20 minutes. Transfer the rolls to a plate.
- Increase the heat to medium-high and cook, stirring, until the liquid reduces to a gravy. Watch carefully. Stir in the remaining 1 tablespoon butter until smooth.
- Remove toothpicks and slice each roll on the diagonal into four pieces. Serve with the gravy poured over top and garnish with parsley.
Note
- Use any herbs that work well with chicken (parsley, rosemary, thyme, tarragon, chervil, sage, or a mix).