Chef Patrick Nipper and Chef Steve “Soupy” Townsend
2 – 8oz chicken breasts, cut 1/4 inch thick
1.5 lbs dry goat cheese, crumbled
.5 lbs spinach, trimmed and washed
3 garlic cloves, minced
5 green onions, minced
2 black bell peppers, minced
3 tbsp fresh sage, chiffonade (rolled and sliced thin)
3 tbsp fresh parsley, minced
4 tbsp olive oil, for cooking
salt and pepper to taste
Kale or other leafy green, for plate garnish
Saute spinach in 2 tbsp olive oil over medium-high heat till wilted. Set aside. Add to filling ingredients in large mixing bowl when cooled slightly. Season with salt and pepper. Place about a tbsp or two of the filling at the edge of a cutlet, lengthwise. Evenly roll chicken till the other side touches to ‘seal’. Repeat till all chicken is rolled, or filling is used. Tie chicken with butchers twine at each end and once in the center.
Heat a skillet with about 2 tbsp olive oil over medium-high heat. When simmering, lay chicken in pan, seam side down. Cook 2-3 minutes, rolling to all sides., till internal temperature reaches 165*F. Remove and place on paper towel. Let rest 2-3 minutes before slicing. Slice on an angle into bite size rings. Serve over a bed of kale or other leafy greens.
You can also cut each breast in half, lengthwise, and pound, with a meat mallet, to about 1/4″ thick. Make sure to cover in plastic wrap, or in a freezer storage bag before pounding to reduce clean-up.