Chicken Roulades With Goat Cheese And Sun Dried Tomatoes - cooking recipe

Ingredients

6 ounces goat cheese
6 chicken breasts, boneless and skinless (pounded to 1/4-1/2 inch thick)
1/4 lb sun-dried tomato, chopped
2 tablespoons chopped fresh basil
2 tablespoons butter
1 tablespoon olive oil
1/2 cup chicken broth

Preparation

Spread 1 ounce goat cheese over each chicken breast. Top each with 1 tablespoon of sun dried tomatoes and sprinkle with 1 tablespoon basil. Roll up jelly roll style and secure with toothpicks.
In a large frying pan, heat butter and olive oil over medium heat. Add chicken; cook, turning, until lightly browned outside and white but still moist inside, 10-12 minutes. Remove and set aside.
Pour off all but 1 tablespoon fat from pan. Add broth and remaining 2 tablespoons sun dried tomatoes. Boil until reduced by half.
To serve, remove picks from chicken; cut crosswise on the diagonal into 1/2 inch slices. Arrange on plates and spoon about 1 tablespoon sauce over each serving.