Kitchen Guy's
Stuffed Chicken Roulades

Here's how to make it:

Position a rack in the center of the oven and preheat to 425. Set the chicken on a cutting board and holding a chef’s knife parallel to the board, cut each breast in half (butterfly them) so that you have a total of 8 pieces of chicken. Lay plastic wrap over the chicken and pound them to a uniform thickness of about a quarter inch.

Season the chicken with salt and pepper and spread goat cheese in the center of each breast, topping each with sun-dried tomatoes and a basil leaf.

Roll each chicken breast and secure with a toothpick. Then dip in flour, then egg, then bread crumbs and transfer each to a baking sheet. Bake until chicken is firm and an instant read thermometer registers 165, about 20 minutes.

Set the broiler to high and broil directly under the element until the chicken browns, about a minute. Let the roulades rest for a few minutes before removing toothpicks. Slice the roulades in half on the diagonal and serve four pieces on each plate with lemon wedges.