Chicken Roulades With Butternut Squash, Sage and Goat Cheese |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a fabulous recipe from the Nov/Dec 2011 issue of Clean Eating. The fresh sage makes this special. Ingredients:
olive oil flavored cooking spray |
1 tablespoon olive oil |
1 cup diced butternut squash, peeled and seeded |
2 shallots, cut into 1/4-inch dice |
1/4 cup whole wheat bread crumbs |
2 ounces spreadable goat cheese, such at chevre, crumbled |
2 teaspoons chopped fresh sage |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon fine sea salt |
6 chicken breasts, boneless, skinless and 1/2 inch thickness |
6 slices deli ham |
Directions:
1. Preheat oven to 400 degrees. Mist a rimmed baking sheet with cooking spray.
2. In a medium skillet, heat oil on medium. Add squash and shallots and cook, stirring occasionally, until tender, 4 to 6 minutes. Transfer to a medium bowl and stir in bread crumbs, goat cheese, sage, pepper and salt. Set aside.
3. Place ham on a work surface and top each slice with 1 chicken breast and 1/6th of the squash mixture. Roll up and secure with toothpicks. Arrange on a baking sheet and roast for 25 to 30 minutes. Let rest for 5 minutes. Remove toothpicks and serve.
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