Ingredients
1clovegarlic
1cupparsley leaves
½cupolive oil
½cupbread crumbs,seasoned
½cupcreamy goat cheese
2chicken thighs,boned
salt and pepper
¾cupred wine
Preparation
Preheat oven to 375 degrees F. Chop the garlic and parsley.
Place in a bowl and add the bread crumbs.
Moisten the mixture with 3 tablespoons of olive oil.
Lay the chicken out flat and season with salt and pepper.
Sprinkle the bread crumb mixture to coat the chicken and crumble half the cheese on each piece of chicken.
Starting at one end, roll the chicken up and secure it with a wooden skewer.
Heat the remainder of the oil in the pan and sear the chicken on both sides until golden brown.
Carefully pour in a splash of the red wine and place the bubbling pan in the oven for 20 minutes, checking occasionally, and add more red wine, as needed, to keep the chicken moist and create a pan sauce in the oven.
Allow the chicken to rest for a few minutes before serving.
The roulade can be sliced into a pinwheel served with a garnish of homemade whole cranberry sauce.
