Ingredients

2 tsps Butter

2 tbsps Chopped Shallots

3/4 tsp Chopped fresh Rosemary or 1/2 tsp dried

3 ounces Soft goat cheese

1/2 tsp Crushed black peppercorns

2 Skinless, boneless chicken breasts

Preparation

  • Pre-heat oven to 425 degrees
  • Over medium-low, melt butter, saute shallots and rosemary until tender
  • Remove from heat, mix in goat cheese and pepper
  • Using meat mallet pound chicken to 1/2 inch thickness
  • Mound cheese mixture at end, fold in sides, roll & secure with toothpick
  • Place on baking sheet, pour white wine to cover bottom
  • Bake until cooked through - about 25 minutes