by cheese1227
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cheese1227's Notes:
Expand3 ounces feta cheese Ask a question about this ingredient
3 ounces goat cheese Ask a question about this ingredient
1 tablespoon Tupelo honey Ask a question about this ingredient
3 tablespoons mint, chopped Ask a question about this ingredient
3 tablespoons toasted pine nuts, chopped roughly Ask a question about this ingredient
2 Chicken breasts, sliced in half, pounded flat into 1/4 inch thickness and cut inot 2 1/2- to 3-inch wide strips by 5-inches. You should have 6-8 pieces. Ask a question about this ingredient
1 cup strained blood orange juice, approximately 4 oranges Ask a question about this ingredient
2 teaspoons pomegranate molasses Ask a question about this ingredient
Cream feta, goat cheese and honey by hand. Stir in mint and pine nuts. Set aside.
Ask a question about this stepLine up pieces of chicken breast. Place approximately one tablespoon of cheese filling on each piece of pounded chicken breast. Tightly roll the chicken around the filling and secure the roulade with a tooth pick.
Ask a question about this stepHeat saute pan and olive oil. Brown all sides of the roulades and then place in a 375 degree oven to finish for about 7-10 minutes.
Ask a question about this stepWhile the chicken is cooking, reduce the blood orange juice by half and stir in the pomegranate molasses. Take the sauce off the heat and whisk in the butter.
Ask a question about this stepRemove the roulade from the oven and pull out the toothpicks from each one. Place 3-4 roulade on each plate and pour the sauce equally over both servings.
Ask a question about this stepLooks and sounds great. I loved cheesy meats with a fruity sauce. Who am I kidding? I just love a good sauce. Keep cooking....
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
I love how unified all the mystery ingredients feel in this recipe. This would be a lovely dish for dinner guests.