Goat Cheese-Stuffed Chicken Roulades
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Goat Cheese-Stuffed Chicken Roulades

Goat Cheese-Stuffed Chicken Roulades

with Kale & Couscous Salad

Tangy goat cheese and sweet sun-dried tomatoes make for a delicious, melty filling in this chicken roulade. If you've never "massaged" kale before, you're in for a surprise! It may sound strange, but a quick massage transforms raw kale into a tender, yet hearty green that's perfect for salads!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

2 unit

Chicken Breasts

¾ cup


(Contains Wheat)

2 ounce

Goat Cheese

(Contains Milk)

1 ounce


(Contains Tree Nuts)

1.5 ounce

Sun-Dried Tomatoes

1 tablespoon

White Wine Vinegar

1 bunch

Tuscan Kale

1 ounce

Golden Raisins

1 unit

Veggie Stock Concentrate

Not included in your delivery

2 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories916 kcal
Energy (kJ)3833 kJ
Fat33 g
Saturated Fat0 g
Carbohydrate97 g
Sugar0 g
Dietary Fiber10 g
Protein63 g
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Plastic Wrap
Large Bowl



Preheat oven to 375 degrees, Finely chop the sun-dried tomatoes and add to a small bowl with the goat cheese. Season with salt and pepper and set aside to allow the goat cheese to soften.

Cover and and pound the chicken breasts

Butterfly the chicken breasts: with your non-dominant hand on top of the breast, carefully slice the breast in half, almost parallel to your hand. Stop before cutting all the way through. Then, open it like a book and season with salt and pepper. Cover with a large piece of saran wrap or place in a zip-top bag. Pound each butterflied chicken breast with a mallet or heavy-bottomed pan, until approximately 1/3-inch thick.

Roast the rolled chicken breasts

Mash the softened goat cheese mixture with a fork to combine, then spread evenly on each chicken breast. Fold over or roll up each chicken breast and place on a lightly oiled baking sheet. If rolling, secure the rollups with three toothpicks each. HINT: if you don't have toothpicks, be sure to place the chicken rollups seam side-down! Place the baking sheet in the oven and roast the chicken for 15-20 minutes, until cooked through.


Bring 1 cup water to a boil with the stock concentrate in a small pot. Add the couscous, cover, then remove from the heat and set aside for 5 minutes.

Massage the kale

Meanwhile, remove and discard the ribs and stems from the kale, then thinly slice the leaves into ribbons, Place in a large bowl and toss with 1 tablespoon white wine vinegar, 1 tablespoon olive oil, and a large pinch of salt and pepper, Massage the kale with your hands for 1-2 minutes, until slightly softened.

Add the almonds and and the golden raisins

Fluff the couscous with a fork and transfer to the bowl with the kale. Stir in the golden raisins, almonds, and 1 tablespoon olive oil. Season with salt and pepper.


Remove the toothpicks from chicken, then slice into rounds. Serve atop couscous salad and enjoy!