- 4 scallions, divided 1 jalapeno pepper
- 1/2 cup Graceland Fruit Whole Dried Cranberries
- 1/2 teaspoon kosher salt
- 20 to 25 turns freshly ground black pepper
- 8 ounces goat cheese
- 4 large boneless, skinless chicken breast, halved through the center and pounded thin
- 1/2 cup gluten-free flour
- pinch kosher salt
- pinch black pepper
- 1 large egg
- 1 T milk (any unsweetened, plain type)
- olive oil sprayer
- Thinly slice 2 scallions (for garnish) and set aside until ready to use.
- Place remaining 2 scallions and roughly chopped jalapeno into bowl of food processor fitted with chopping blade. Process until chopped.
- Add dried cranberries, salt, pepper and goat cheese to food processor and pulse until well combined.
- Grab wax paper and a meat pounder. Slice each chicken breast in half through the center. Sprinkle each with a pinch of salt and pepper. Place chicken between two pieces of wax paper and gently pound until 1/4" thickness, starting from the center and working your way out. Repeat until all chicken pieces are pounded to 1/4" thickness. TIP: Save time by buying chicken cutlets (already split and pounded).
- Preheat oven to 375F and grab a small casserole dish. Spoon 2T of goat cheese filling onto each chicken cutlet at the thinnest end.
- Roll up as tightly as you can and place fold down on a plate. Repeat until all chicken is stuffed and rolled.
- Set up breading station: Grab a plate and dump GF flour on along with a pinch of salt and pepper.
- Beat egg with milk and a pinch of salt and pepper.
- Dip each roulade into egg and then roll in flour until evenly coated.
- Place in casserole dish. Repeat until all of the chicken is lightly breaded.
- Use olive oil sprayer to generously coat with olive oil.
- Bake at 375F for 20 minutes. Increase temperature to 450F and bake for an additional 10 to 12 minutes until chicken is cooked through and starting to brown on top.
- Remove from oven, allow to cool for 8 to 10 minutes, sprinkle with sliced scallions, serve and Enjoy!
- Recipe and Photo by Alyssa Brantley from EverydayMaven.com. Check out her blog for more photos and insight on this recipe!