Chicken and Goat Cheese Rolls
Posted by Emma Barker on Tuesday, January 12, 2010
Under: entrees
Yesterday was Monday, and I think most people will know what I mean when I say it felt like a Monday. According to my mom, my grandma calls it Junk Mail Day, because it's the day when you get the most junk mail. It's just that day when all the stuff you were supposed to take care of over the weekend catches up with you, when all the junk mail catches up with you, when all the junk catches up with you.
This particular Monday, I got home from class and started calling up people who work at the dining hall with me to try to get someone to cover the shift I was scheduled to work today. Due to an unfortunate oversight, I have been getting scheduled to work on Tuesdays at the same time as I have a class. The problem has been brought to my managers' attention and (hopefully) fixed, but in the meantime I had to find someone to work my shift. I made dinner for myself while making numerous awkward phone calls, possibly getting my manager into hot water with their boss, and finally finding a sub.
Usually when I attempt to multitask while cooking, it ends in culinary disaster (take as an example the many batches of cookies I've incinerated after forgetting they were in the oven). Therefore, the fact that I was able to make these chicken rolls while talking on the phone is a real testament to the simplicity of the recipe. Not only were they easy to make, they took less than an hour from start to finish and made my kitchen smell heavenly while they were baking.
Chicken and Goat Cheese Rolls
adapted from Martha Stewart
Ingredients:
3 chicken breast tenders
3 toothpicks
2 oz goat cheese
1 tsp premade pesto sauce
a handful of spinach leaves
2 crimini mushrooms, chopped into small pieces
1 tbsp olive oil
Preheat the oven to 425 degrees F. Mix the goat cheese and the pesto together in a small bowl, set aside. On a clean work surface, lay the chicken breast tenders out flat. Lay down a few spinach leaves on each piece of chicken, put a teaspoon of goat cheese onto one end of each, and press a few pieces of mushroom into the goat cheese. Tightly roll the chicken up around the goat cheese and spinach, and use toothpicks to hold the two ends of the pieces of chicken together.
Heat the olive oil in a medium skillet until it spreads to coat the pan. Put the chicken rolls, seam side down into the hot oil. Brown them on both sides, about 1-2 minutes on each side. If the skillet is not oven-safe, transfer the chicken rolls to an oven-safe dish. Put the chicken in the oven and cook for about 15 minutes at 425 degrees F, until the chicken is fully cooked. Serve over spinach leaves.
This particular Monday, I got home from class and started calling up people who work at the dining hall with me to try to get someone to cover the shift I was scheduled to work today. Due to an unfortunate oversight, I have been getting scheduled to work on Tuesdays at the same time as I have a class. The problem has been brought to my managers' attention and (hopefully) fixed, but in the meantime I had to find someone to work my shift. I made dinner for myself while making numerous awkward phone calls, possibly getting my manager into hot water with their boss, and finally finding a sub.
Usually when I attempt to multitask while cooking, it ends in culinary disaster (take as an example the many batches of cookies I've incinerated after forgetting they were in the oven). Therefore, the fact that I was able to make these chicken rolls while talking on the phone is a real testament to the simplicity of the recipe. Not only were they easy to make, they took less than an hour from start to finish and made my kitchen smell heavenly while they were baking.
Chicken and Goat Cheese Rolls
adapted from Martha Stewart
Ingredients:
3 chicken breast tenders
3 toothpicks
2 oz goat cheese
1 tsp premade pesto sauce
a handful of spinach leaves
2 crimini mushrooms, chopped into small pieces
1 tbsp olive oil
Preheat the oven to 425 degrees F. Mix the goat cheese and the pesto together in a small bowl, set aside. On a clean work surface, lay the chicken breast tenders out flat. Lay down a few spinach leaves on each piece of chicken, put a teaspoon of goat cheese onto one end of each, and press a few pieces of mushroom into the goat cheese. Tightly roll the chicken up around the goat cheese and spinach, and use toothpicks to hold the two ends of the pieces of chicken together.
Heat the olive oil in a medium skillet until it spreads to coat the pan. Put the chicken rolls, seam side down into the hot oil. Brown them on both sides, about 1-2 minutes on each side. If the skillet is not oven-safe, transfer the chicken rolls to an oven-safe dish. Put the chicken in the oven and cook for about 15 minutes at 425 degrees F, until the chicken is fully cooked. Serve over spinach leaves.
In : entrees