Appetizer Chicken Roulades Recipe

• 4 x boneless skinless chicken breasts
• 1/4 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 1 x log goat cheese - (3 ounce) softened (or possibly substitute 3 ounce cream cheese)
• 1 pkt cream cheese - (3 ounce) softened
• 1/2 tsp dry basil
• 8 lrg fresh spinach leaves
• 1 jar roasted sweet red peppers - (7.25 ounce) liquid removed Additional fresh spinach leaves (optional)

1. Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or possibly rolling pin.
2. Sprinkle chicken with salt and pepper.
3. Stir together goat cheese, cream cheese, and basil; spread proportionately over each chicken breast.
4. Top each with 2 spinach leaves and roasted red peppers.
5. Roll up, jellyroll fashion, starting with a short side.
6. Secure rolls with wooden picks, and place, seam-side down, in a lightly greased 11- by 7-inch baking dish.
7. Bake, covered, at 350 degrees for 15 min.
8. Uncover and bake 20 more min or possibly till chicken is done.
9. Slice crosswise into 6 to 8 pcs, and serve on a spinach-lined plate, if you like.
10. This recipe yields about 24 roulades.
11. Yield: 24 roulades

chicken breasts, salt, black pepper, goat cheese, cream cheese, basil, fresh spinach leaves, sweet red peppers

Taken from cookeatshare.com/recipes/appetizer-chicken-roulades-65966 (may not work)