Chicken Breast Roulades with Winter Squash and Goat Cheese Stuffing

This recipe is from page 74 of the November/December 2011 issue of Clean Eating magazine. The filling is rich and oh so tasty. It makes 6 servings.






Chicken Breast Roulades with Winter Squash and Goat Cheese Stuffing

olive oil 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

Preheat oven to 400 degrees. Mist a rimmed baking sheet with cooking spray.

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.

On a smooth surface, pound chicken until 1/2 inch thick. 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 chicken on baking sheet and roast for 25 to 30 minutes. Let rest for 5 minutes before serving.

By my calculations – Per serving – Calories:  237, Total Fat: 8.8g, Sat. Fat: 3.3g, Carbs: 7g, Fiber: 0.9g, Protein: 31.3g



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