- 4 pounds halal boneless, skinless chicken breasts
- ½ bunch parsley, chopped
- 1 bunch basil, chopped
- 4 sprigs oregano, chopped
- 8 cloves garlic, minced
- ¼ cup olive oil
- 4 tablespoons butter
- 4 teaspoons sea salt
- cracked black pepper
- 4 teaspoons honey
- zest of 1 lemon
- 2 teaspoons apple cider vinegar
- 8 ounces Mariposa Dairy Black Pepper Goat’s Milk Cheese, sliced ½-inch thick
- 1 (12-ounce) jar roasted red peppers
Preheat oven to 375°F. Grease a 9 x 13-inch pan.
Pound each chicken breast until each breast is approximately ¼-inch thick.
Mix herbs, garlic, olive oil, sea salt, cracked black pepper, honey, lemon zest, and apple cider vinegar together. Add chicken breast to mixture and marinate in the fridge for at least 1 hour.
Remove chicken breast from marinade and lay lengthwise onto a cutting board. Spoon a little of the herbs from the marinade onto the breast. Layer 1 or 2 roasted pepper on top of breast, and then layer 2 half-slices of goat cheese.
Roll breast with filling upwards, while tucking in the sides.
Cut three 12-inch strands of butcher’s twine. Tie breast with a simple knot and start at the top of breast; tie the second string towards the bottom; and finally, the third string should be tied in the middle. Repeat for each chicken breast.
Heat pan on medium-high; add olive oil. Sear each side of roulade for approximately 3 to 4 minutes. Add butter. Bake in oven for 10 minutes. Allow to rest for 5 minutes and remove string with scissors before slicing roulade.