Difficulty: Normal

Prep: 30 minutes



  • 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!
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