About
This herbed chicken roulade would be great with keto cauliflower mash or on top of a lush green salad. Also great for meal prepping as it can be sliced and portioned for individual lunches. The chicken is pounded as flat as possible and then filled with a delicious soft, creamy herbed cheese. It makes for very easy prep.
Ingredients
- 16 oz chicken breast boneless skinless raw
- 5.2 ounce shallot & chive gournay cheese by boursin
Instructions
- Preheat an oven to 350 F. Cover a large cutting board with plastic wrap. Place the two chicken breasts on the cutting board spaced evenly apart, smooth side up. Cover chicken breasts with more plastic wrap.
- Pound chicken breasts with a meat mallet or rolling pin until as flat as possible (¼” thickness). Flip the breasts smooth side down and spread cheese evenly on the inside.
- Roll up the chicken as tightly as possible, tucking the edges in. Take a metal skewer poking it through the entire roll to secure it and repeat with the other chicken breast. Bake for 40 minutes or until the internal temperature reaches 165 F.
Nutrition Facts
- Servings: 4
- Calories: 274.9kcal/1150.2kJ (per serving)
- Fat: 18.6g (per serving)
- Carbs: 1.3g (per serving)
- Protein: 25.6g (per serving)
