Sun-dried Tomato Chicken Rolls

Ingredients

4, Gerber’s Amish Chicken Breasts

1/3 cup, sun-dried tomatoes (not in oil), diced

4 oz, LACLARE Herb Goat Cheese

For the Bechamel

3 tbsp, butter

2 garlic cloves, minced

1/2 medium shallot, diced

1 tbsp, sun-dried tomatoes, diced

1/2 tbsp, cornstarch

1 cup whole milk

1/2 cup Parmesan cheese, grated

salt and pepper to taste

Directions

Preheat oven to 400 degrees. Grease a small baking dish and set aside.

In a small bowl, add the goat cheese. With a spatula, gently break apart the cheese until it’s in large crumbles. Add in sun-dried tomatoes. Stir to combine.

Place a chicken breast on a cutting board, and cover with a sheet of saran wrap. With a heavy mallet or rolling pin, pound until the breast is about 1/4” thick. Repeat for the remaining breasts.

Place breasts flat and add 1/4 of the goat cheese and sun-dried tomato mixture to each breast. Use a spatula or your hands to press the mixture to the breast for easy rolling. Starting from the bottom, tightly roll the chicken. Place seam side down in baking dish. Repeat for remaining breasts. Bake for about 20-25 minutes, or until chicken is cooked through.

While chicken bakes, make the béchamel sauce. Heat a medium skillet on medium high. Melt butter and then add in the shallot and garlic. Cook for 2 minutes. Add in sun-dried tomatoes and cook an additional minute. Add in cornstarch and stir until combined - cooking about one minute. Add in milk and continue stirring until the sauce thickens. Add in Parmesan cheese and stir to combine. Add salt and pepper to taste.

Serve chicken rolls with a layer of sauce.