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Olive and Goat Cheese Stuffed Chicken with Greek Cream Sauce

I love to cut into a piece of chicken and have cheese ooze out and then slide that bite around in some nice creamy sauce. Yummmm. So satisfying. Making stuffed chicken or chicken rolls is easy and almost any ingredient you can think of can be placed inside. Making a creamy sauce is also very easy. There is a basic cream sauce that can be usedfor just about any combination, and then there ways to substitute or add ingredientsto make it more specific to the stuffing of the chicken.

Below are recipes for three types of stuffed/rolled chicken. What is the differenced between stuffed and rolled? Just that. For stuffed, you would create a pocket into the thick of the meat of the chicken. For rolled, you would pound out to about 1/4in thin, lay the contents on top, then roll it all up. The timing for stuffed would increase as the meat is thicker and will need more time to cook. The timings in the below are for rolled chicken.

Breast or Thigh? They are both equally easy, however chicken breasts can dry out fast and over cook, where chicken thighs have more flavor and are resistant to over cooking and drying out. I prefer chicken thighs, boneless and skinless with extra fat removed. Chicken breasts, it is better to keep the skin on as it provides more flavor and moisture during the cooking process. The super markets offer thin sliced breasts. This will save you time since you will not have to pound them out, simply lay the contents on and roll up. But be cautious of the cooking time. They can dry out very fast.

I will first start with the contents for the chicken rolls, then after list recipes for a few different sauces that can be used and go well with the different chicken. If you don’t have Proscuitto, you can always use a thinly sliced Ham or Smoked Turkey.

Chicken Rolls with Proscuitto, Guyere Cheese and Sage

Serves 6

6 boneless and skinless chicken thighs, extra fat removed and pounded to 1/4 inch thick between plastic wrap

6 slices Proscuitto diParma, separated

12 narrow slices of Guyere Cheese

3 fresh Sage leaves chopped

Salt

Pepper

Italian seasoning blend (oregano, parsley, basil)

1 TBS olive oil for brushing

2 TBS olive oil for browning

1/2 cup chicken stock (optional, needed if using chicken breasts to add moisture during the cooking process)

Pre-heat oven to 375

  1. Prepare a sheet pan with parchment paper (for easy clean up, if you don’t have it, you don’t need it). This is just to hold the chicken until you are ready to cook it. It should be a separate plate/platter than the baking dish to avoid cross contamination with raw and cooked chicken.
  2. Place a sheet of plastic wrap or parchment paper on a cutting board. This will be the area you use to roll the chicken. I use the parchment paper and plastic wrap to protect the cutting board from raw chicken. You still have to wash it with hot soapy water when domes, but it reduces chance of cross contamination.
  3. Lay a piece of the chicken shiny side up, brush with the olive oil, sprinkle with salt, pepper and the dried seasoning.
  4. Flip the chicken over, and first lay down the proscuitto, then the Gruyere cheese and finally a few sprinkles of the sage. Starting from the narrow end, roll up the chicken and secure with toothpicks. Place seam side down on the prepared sheet pan.
  5. wpid-chickensage-2011-12-28-05-18.jpg
  6. Continue for the remaining chicken.
  7. Prepare a shallow baking dish, spray with non-stick spray or brush with olive oil or butter.
  8. In a large skillet over med-high to high heat, add the olive oil and heat until shimmering. Place the chicken in the pan, top side down and brown on all sides (about 1- 2 minutes per side).
  9. Place seam side down in the prepared baking dish, if you are using the chicken stock, add it now.
  10. Bake in the oven 25 – 35 minutes for thigh meat (15 – 20 for breasts) depending on thickness of the chicken roll. It is done when you can cut all the way through the center with a knife and the juices run clear. Don’t want to cut through? Look in the pan at the juices after removing it from the oven for a minute. Do you see any blood seeping out? Visually inspect it, can you see any pink in the chicken meat? If so, give it another 5 – 7 minutes in the oven.
  11. Use the same pan you used to brown the chicken to make your sauce. And when you remove the chicken from the oven, add the juices at the bottom of the dish into the sauce for added flavors.

Chicken Rolls with Ham, Sharp Provolone and Fresh Mozzarella Cheese

Serves 6

6 boneless and skinless chicken thighs, extra fat removed and pounded to 1/4 inch thick between plastic wrap

6 slices thinly sliced Ham, I like Black Forest or Virginia Smoked Ham.

12 narrow slices of Sharp Provolone Cheese

6 small balls fresh Mozzarella Cheese, sliced into 4 rounds

Salt

Pepper

Italian seasoning blend (oregano, parsley, basil)

1 TBS olive oil for brushing

2 TBS olive oil for browning

1/2 cup chicken stock (optional, needed if using chicken breasts to add moisture during the cooking process)

Pre-heat oven to 375

  1. Prepare a sheet pan with parchment paper (for easy clean up, if you don’t have it, you don’t need it). This is just to hold the chicken until you are ready to cook it. It should be a separate plate/platter than the baking dish to avoid cross contamination with raw and cooked chicken.
  2. Place a sheet of plastic wrap or parchment paper on a cutting board. This will be the area you use to roll the chicken. I use the parchment paper and plastic wrap to protect the cutting board from raw chicken. You still have to wash it with hot soapy water when domes, but it reduces chance of cross contamination.
  3. Lay a piece of the chicken shiny side up, brush with the olive oil, sprinkle with salt, pepper and the dried seasoning.
  4. Flip the chicken over, and first lay down the ham, then the Provolone cheese and finally 2 – 3 slices of Mozzarella cheese. Starting from the narrow end, roll up the chicken and secure with toothpicks. Place seam side down on the prepared sheet pan.
  5. wpid-chickenham-2011-12-28-05-18.jpg
  6. Continue for the remaining chicken.
  7. Prepare a shallow baking dish, spray with non-stick spray or brush with olive oil or butter.
  8. In a large skillet over med-high to high heat, add the olive oil and heat until shimmering. Place the chicken in the pan, top side down and brown on all sides (about 1- 2 minutes per side).
  9. Place seam side down in the prepared baking dish, if you are using the chicken stock, add it now.
  10. Bake in the oven 25 – 35 minutes for thigh meat (15 – 20 for breasts) depending on thickness of the chicken roll. It is done when you can cut all the way through the center with a knife and the juices run clear. Don’t want to cut through? Look in the pan at the juices after removing it from the oven for a minute. Do you see any blood seeping out? Visually inspect it, can you see any pink in the chicken meat? If so, give it another 5 – 7 minutes in the oven.
  11. Use the same pan you used to brown the chicken to make your sauce. And when you remove the chicken from the oven, add the juices at the bottom of the dish into the sauce for added flavors.

Chicken Rolls with Proscuitto, Goat Cheese, Olives and Feta Cheese

Serves 6

6 boneless and skinless chicken thighs, extra fat removed and pounded to 1/4 inch thick between plastic wrap

6 slices thinly sliced Proscuitto DiParma

1/2 cup Goat Cheese

4 Greek Olives, roughly chopped

1/2 cup crumbled Feta Cheese

Pepper

Italian seasoning blend (oregano, parsley, basil)

1 TBS olive oil for brushing

2 TBS olive oil for browning

1/2 cup chicken stock (optional, needed if using chicken breasts to add moisture during the cooking process)

Pre-heat oven to 375

  1. Mix the olives with the Goat Cheese.
  2. Prepare a sheet pan with parchment paper (for easy clean up, if you don’t have it, you don’t need it). This is just to hold the chicken until you are ready to cook it. It should be a separate plate/platter than the baking dish to avoid cross contamination with raw and cooked chicken.
  3. Place a sheet of plastic wrap or parchment paper on a cutting board. This will be the area you use to roll the chicken. I use the parchment paper and plastic wrap to protect the cutting board from raw chicken. You still have to wash it with hot soapy water when domes, but it reduces chance of cross contamination.
  4. Lay a piece of the chicken shiny side up, brush with the olive oil, sprinkle with salt, pepper and the dried seasoning.
  5. Flip the chicken over, and first lay down the Proscuitto, spread on the Goat Cheese spread, top with Feta Cheese. Starting from the narrow end, roll up the chicken and secure with toothpicks. Place seam side down on the prepared sheet pan
  6. .wpid-chickengoat-2011-12-28-05-18.jpg
  7. Continue for the remaining chicken.
  8. Prepare a shallow baking dish, spray with non-stick spray or brush with olive oil or butter.
  9. In a large skillet over med-high to high heat, add the olive oil and heat until shimmering. Place the chicken in the pan, top side down and brown on all sides (about 1- 2 minutes per side).
  10. Place seam side down in the prepared baking dish, if you are using the chicken stock, add it now.
  11. Bake in the oven 25 – 35 minutes for thigh meat (15 – 20 for breasts) depending on thickness of the chicken roll. It is done when you can cut all the way through the center with a knife and the juices run clear. Don’t want to cut through? Look in the pan at the juices after removing it from the oven for a minute. Do you see any blood seeping out? Visually inspect it, can you see any pink in the chicken meat? If so, give it another 5 – 7 minutes in the oven.
  12. Use the same pan you used to brown the chicken to make your sauce. And when you remove the chicken from the oven, add the juices at the bottom of the dish into the sauce for added flavors.

SAUCES

The below sauces can be used over any kind of chicken preparation and works well with the Ham and Cheese rolled chicken. A simple easy night dinner, is to toss chicken tenders with olive oil, salt and pepper. Saute over med-high heat in a skillet until browned on each side and cooked through. About 5 minutes.

Start the sauce when you put the chicken into the oven.

Basic Chicken Cream Sauce

  1. wpid-basicsauce-2011-12-28-05-18.jpg

2 TBS chopped garlic

2 TBS butter1.5 cups of chicken stock

1/2 cup dry white wine

1 TBS lemon

2 Sprigs Fresh Thyme

1 Sprig Fresh Oregano

1/4 cup heavy cream

1 TBS flour + 2 TBS cold water to make a slurry

salt and pepper to taste

Using the same pan you used to brown your chicken:

  1. Add the butter and garlic to the pan and sauté for 2 – 3 minutes until garlic is soft. Keep stirring as the garlic can burn fast.
  2. Degalze the pan (add) with the chicken stock, white wine and Lemon. bring to a simmer then add the black pepper, Thyme and Oregano.
  3. Let simmer and reduce by 1/3. Taste, if it still tastes watery, let it simmer another 3 – 5 minutes to concentrate the flavors.
  4. When the taste is there, add in the cream and the flour slurry let simmer until thick. Taste and adjust seasoning with salt if needed.
  5. When you remove the chicken from the oven, pour any liquid from the pan into the sauce and stir well.
  6. That’s it, plate your chicken, top with the sauce (you can remove the sprigs of Thyme and Oregano if you wish).

Roasted Tomato Greek Sauce

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This sauce goes excellent with the Chicken Rolls with Proscuitto, Goat Cheese, Olives and Feta Cheese combination above. This one you will have to start BEFORE you start assembling the chicken. This is because the roasted tomatoes take about 45 minutes.

Roasted Tomatoes

4 – 5 Roma tomatoes, ends sliced off, and cut into thirds

1 TBS Oregano

1 TBS Extra Virgin Olive Oil

Salt and pepper

Preheat oven to 375

  1. Place the tomatoes on a baking sheet with a lip to catch any juices
  2. Drizzle with olive oil, then sprinkle with the oregano, salt and pepper
  3. Bake in the oven for about 45 minutes
  4. When cool enough to handle, slice into quarters, Set aside until ready to use

Sauce

2 TBS chopped garlic

2 TBS butter1.5 cups of chicken stock

1/2 cup dry white wine

1 TBS lemon

2 Sprigs Fresh Thyme

1 Sprig Fresh Oregano

4 Olives, pitted and rough chopped

Roasted Tomatoes (about 1 cup from above)

2 TBS Feta Cheese crumbled

1/4 cup goat cheese

1/4 cup heavy cream

1 TBS flour + 2 TBS cold water to make a slurry

salt and pepper to taste

Using the same pan you used to brown your chicken:

  1. Add the butter and garlic to the pan and sauté for 2 – 3 minutes until garlic is soft. Keep stirring as the garlic can burn fast.
  2. Degalze the pan (add) with the chicken stock, white wine and Lemon. bring to a simmer then add the black pepper, Olives, Roasted Tomatoes, Thyme and Oregano.
  3. Let simmer and reduce by 1/3. Taste, if it still tastes watery, let it simmer another 3 – 5 minutes to concentrate the flavors.
  4. When the taste is there, add in the Goat Cheese, Feta Cheese, Cream simmer and mash the cheese to blend with the sauce. Taste and adjust seasoning with salt if needed. Add in the flour slurry, if needed, and simmer to thicken the sauce.
  5. When you remove the chicken from the oven, pour any liquid from the pan into the sauce and stir well.
  6. That’s it, plate your chicken, top with the sauce (you can remove the sprigs of Thyme and Oregano if you wish).

Mushroom Sage Cream Sauce

wpid-sagesauce-2011-12-28-05-18.jpg

Start the sauce when you put the chicken into the oven.

2 TBS chopped garlic

1 large shallot chopped

2 TBS unsalted butter

10 OZ mushrooms, sliced

1 cup of chicken stock

1/2 cup dry white wine (or dry vermouth)

5 Sage leaves

2/3 cup heavy cream

1 TBS flour + 2 TBS cold water to make a slurry

salt and pepper to taste

Using the same pan you used to brown your chicken:

  1. Add the butter, garlic and shallots to the pan and sauté for 2 – 3 minutes until garlic is soft. Keep stirring as the garlic can burn fast.
  2. Add in the mushrooms and fresh ground black pepper. Saute until the mushrooms begin to brown/caramelize.
  3. Degalze the pan (add) with the chicken stock and white wine. bring to a simmer then add the Sage.
  4. Let simmer and reduce by 1/3. Taste, if it tastes watery, let it simmer another 3 – 5 minutes to concentrate the flavors.
  5. When the taste is there, add in the cream and let simmer another 5 minutes. Taste and adjust seasoning with salt and pepper if needed. If the taste is where you want it but it is still too thin, add in the flour slurry and simmer until thick. Remember, the sauce will thicken as it cools.
  6. When you remove the chicken from the oven, pour any liquid from the pan into the sauce and stir well.
  7. That’s it, plate your chicken, top with the sauce.

Using the basic recipe you can make up your own sauces for just about anything. For example, you can substitute the chicken stock with vegetable stock and have a vegetarian sauce to top pasta, rice or on top of vegetables, such as grilled asparagus.

You can use any type of cheese to suit your taste buds or own combinations of chicken stuffing. You can roll the chicken with rice pilaf, roasted vegetables, sausage, etc.. The Sky is the limit. You can also use turkey breasts or thinly sliced beef or pounded skirt/flank steak, and then use beef stock to make sauces. Beef sauces love Dijon and Cognac.

I hope you enjoy these. I love them and it really doesn’t take too long to prepare.

About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

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