Chicken roll-ups with goat cheese and herbs


I have to admit, the main reason I chose this recipe is for two reasons: 1) Goat cheese makes EVERYTHING better. 2) When you make roll-ups with any kind of meat, you usually pound the meat to flatten it, so it’s fun to hit stuff. 🙂 You can use the actual tool (meat tenderizer) to do this, but I wrapped it up in plastic wrap and used a roll pin. Maybe save it for a day when you need to let some frustration out? The flavors and gooey goat cheese will melt all of your problems away.

  • 4 boneless, skinless chicken thighs, about 3 oz. each
  • Salt and freshly ground black pepper
  • 2 oz. goat cheese
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil

Preheat the oven to 450°F. Line a baking sheet with aluminum foil and coat the foil with nonstick cooking spray.

On a cutting board, place one chicken thigh between two sheets of plastic wrap. Pound to an even thickness, about ½”. Set aside and repeat with remaining chicken thighs.

Lay the chicken thighs out flat on a cutting board, rough side up. Season the inside of each with salt and pepper.

Place ½ oz. of goat cheese in a line down the middle of each thigh. Roll each thigh carefully around the goat cheese and secure with kitchen twine or tooth picks. Place on baking sheet about 2” apart.

Brush the outside of each roll up with olive oil and season with additional salt and pepper.

Bake for 20 minutes, rotating the pan halfway through baking time, or until the internal temperature of the chicken tests 165°F.

Remove from the oven and cool slightly before serving.


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