Like a tiny, simpler, distant cousin of the Thanksgiving turkey.
“22 minutes to debone a turkey breast, my ass." - me, working on an easier, everyday version of turkey roulade
Ingredients:
2 boneless chicken breasts
1/2 cup already cooked stuffing (I used a mix, like Stove Top Stuffing)
2 oz. goat cheese, softened in microwave
2 Tablespoons pomegranate seeds
Butter
Sage
Preparation:
- Preheat oven to 350.
- Place chicken breasts between sheets of plastic wrap and pound with a meat mallet until very thin.
- Mix stuffing in a bowl with goat cheese and pomegranate seeds. I used a gluten-free stuffing mix and added fresh sage and cooked Italian sausage. You also can go straight with the box mix.
- Spread half of stuffing/cheese mix onto each chicken breast, leaving about a quarter-inch edge on all sides (see picture below). Roll up, taking care to not lose stuffing as you go. Skewer with toothpicks or tie with cooking twine every few inches to seal it.
- Place in greased baking dish and brush with softened butter. Sprinkle with sage.
Cook & Serve:
Roast in 350 oven for about 45 minutes, until golden brown and meat thermometer registers 160 degrees. You can finish with a couple minutes under the broiler on high, to brown it up.
A Little Backstory:
I made turkey roulade for Thanksgiving, and it was 4 hours of bone-tearing, flesh-splattering carnage. (Never trust anyone who says it takes just 22 minutes to debone an entire turkey breast.) Despite the serial-killer number it did on my kitchen, rolling the stuffing into the boneless turkey and cooking it like an oven roast was yummy and quite beautiful. I set out to make a small, random-Sunday version of the dish, using boneless chicken breast instead. The goat cheese keeps the inside moist and savory, while the pomegranate adds a lovely touch of color. And bonus: you don't need to get on your hands and knees and pick up bits of spine from under your kitchen table.
Comments