Dried Cranberry, Jalapeño and Goat Cheese Stuffed Chicken Roulade. A simple and elegant chicken dinner that can be prepared in advance! Made in partnership with Graceland Fruit.
Can you believe the holidays are less than two weeks away!? Insert freak-out. This year has snuck up on me and I feel pretty unprepared.
One thing I did try to do early was to order our holiday cards. Well, they got here this week and had a huge mistake on them – a mistake bad enough to make them unusable. The company I ordered from offered to re-do them but said we would have to pay $25 for expedited shipping. Bad customer service in my opinion. We wound up just getting a refund but now need to figure out new cards. I am thinking at this point we may just be doing New Years cards. Ugh.
Anyway, let’s talk about this roulade. Have you ever made a chicken roulade before? If you haven’t, you need to start with this Cranberry, Jalapeño and Goat Cheese Stuffed Chicken Roulade.
A roulade is essentially a roll. In this case, very thinly pounded boneless, skinless chicken breasts stuffed with goat cheese infused with dried whole cranberries, chopped jalapeños, scallions and a bit of seasoning.
The rolls are then lightly coated in gluten free flour (you could do an almond flour mixture – see notes below) and baked.
The sweetness from the Graceland Fruit dried whole cranberries and heat from the jalapeños are perfectly balanced by the tart goat cheese, resulting in one of the tastiest chicken roulades I’ve ever made. This dish would be a perfect holiday dinner and can be prepped in advance and then popped into the oven when you are close to dinner!
- For a lower carb or grain free alternative, substitute 1/4 cup blanched almond flour and 1/4 cup grated parmesan cheese for the GF flour.
- Look for Graceland Fruit Whole Dried Cranberries in your local grocery store and online here!
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 4 scallions, divided
- 1 jalapeno pepper
- 1/2 cup Graceland Fruit Whole Dried Cranberries
- 1/2 teaspoon kosher salt
- 20 to 25 turns freshly ground black pepper
- 8 ounces goat cheese
- 4 large boneless, skinless chicken breast, halved through the center and pounded thin
- 1/2 cup gluten-free flour
- pinch kosher salt
- pinch black pepper
- 1 large egg
- 1 T milk (any unsweetened, plain type)
- olive oil sprayer
- Thinly slice 2 scallions (for garnish) and set aside until ready to use.
- Place remaining 2 scallions and roughly chopped jalapeno into bowl of food processor fitted with chopping blade. Process until chopped.
- Add dried cranberries, salt, pepper and goat cheese to food processor and pulse until well combined.
- Grab wax paper and a meat pounder .
- Slice each chicken breast in half through the center. Sprinkle each with a pinch of salt and pepper.
- Place chicken between two pieces of wax paper and gently pound until 1/4" thickness, starting from the center and working your way out. Repeat until all chicken pieces are pounded to 1/4" thickness. TIP: Save time by buying chicken cutlets (already split and pounded).
- Preheat oven to 375F and grab a small casserole dish.
- Spoon 2T of goat cheese filling onto each chicken cutlet at the thinnest end. Roll up as tightly as you can and place fold down on a plate. Repeat until all chicken is stuffed and rolled.
- Set up breading station:
- Grab a plate and dump GF flour on along with a pinch of salt and pepper. Beat egg with milk and a pinch of salt and pepper.
- Dip each roulade into egg and then roll in flour until evenly coated. Place in casserole dish.
- Repeat until all of the chicken is lightly breaded. Use olive oil sprayer to generously coat with olive oil.
- Bake at 375F for 20 minutes. Increase temperature to 450F and bake for an additional 10 to 12 minutes until chicken is cooked through and starting to brown on top.
- Remove from oven, allow to cool for 8 to 10 minutes, sprinkle with sliced scallions, serve and Enjoy!
DISCLOSURE: This post is sponsored by Graceland Fruit. Graceland Fruit has compensated me for my time to develop this recipe. Thank you for supporting the brands that make EverydayMaven possible. All opinions are my own.