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Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes

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Poultry 2 comments

Scott is staying with us for a couple of days, so I decided to make dinner after work tonight. These roulades make a really nice weeknight meal. These are supposed to be sliced before presenting, but I find it easier to just serve them whole.

  • Chicken Roulades Stuffed with Goat Cheese & Sun-Dried Tomatoes (Fine Cooking #62, January 2004, p. 86C)
  • Potatoes Fondantes (Fine Cooking #64, May 2004, p. 59)
  • Oven Roasted Cauliflower

WIne: 2002 Patricia Green Pinot Noir (Oregon). A nice, light Pinot.

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2 Comments

  1. Amy
    January 15, 2005 at 6:36 am

    Those roulades are one of my favorite FC recipes.

  2. Sheri
    January 15, 2005 at 7:32 am

    I’ll bet yours look a lot prettier than mine.
    What I like about them is that even if you overcook the chicken, they’re still good.

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