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Chicken/sweet Potato Roulade With Goat Cheese Sauce

 
One serving costs about $2.16

$2.16 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,primal,gluten free,primal lunch,main course,main dish,dinner Eastern European,German,European
spoonacular Score:53%

Spoonacular Score: 53%

 

The recipe Chicken/sweet Potato Roulade With Goat Cheese Sauce could satisfy your European craving in about 45 minutes. This main course has 230 calories, 19g of protein, and 8g of fat per serving. This recipe serves 2 and costs $2.16 per serving. 1 person has made this recipe and would make it again. If you have goat cheese, onion, basil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and primal diet. All things considered, we decided this recipe deserves a spoonacular score of 56%. This score is good. Similar recipes include Goat Cheese and Herb Stuffed Chicken Roulade, Sweet Potato and Garlicky Swiss Chard Bucatini with Blood Orange Goat Cheese Sauce, and Lamb and Fresh Goat Cheese Roulade.

Ingredients

Servings:
4 oz
4 oz chicken breast halves
chicken breast halves
0.5 cups
0.5 cups chicken broth
chicken broth
1 Tbsp
1 Tbsp fresh basil
fresh basil
2 oz
2 oz goat cheese
goat cheese
0.25 tsps
0.25 tsps fresh ground pepper
fresh ground pepper
0.5 tsps
0.5 tsps kosher salt
kosher salt
0.5 medium
0.5 medium diced onion
diced onion
some
some salt and pepper
salt and pepper
1 tsp
1 tsp smoked paprika
smoked paprika
6 oz
6 oz sweet potato
sweet potato
4 oz chicken breast halves
4 oz
chicken breast halves
0.5 cups chicken broth
0.5 cups
chicken broth
1 Tbsp fresh basil
1 Tbsp
fresh basil
2 oz goat cheese
2 oz
goat cheese
0.25 tsps fresh ground pepper
0.25 tsps
fresh ground pepper
0.5 tsps kosher salt
0.5 tsps
kosher salt
0.5 medium diced onion
0.5 medium
diced onion
some salt and pepper
some
salt and pepper
1 tsp smoked paprika
1 tsp
smoked paprika
6 oz sweet potato
6 oz
sweet potato

Equipment

food processor
food processor
blender
blender
frying pan
frying pan
whisk
whisk
bowl
bowl
food processor
food processor
blender
blender
frying pan
frying pan
whisk
whisk
bowl
bowl


Instructions

  1. Coat a skillet with non-stick spray and saute onion and basil until soft. Add sweet potato and cook until warmed through. Transfer to a food processor or blender and process until just blended.
  2. Combine Paprika, salt and pepper in a a small bowl and rub over smooth side of chicken breast halves. Turn over, distribute sweet potato mixture between breasts and roll them tightly.
  3. Spray a skillet with non-stick and heat over medium-high heat. Add chicken with the overlapping side down and cover. Turn regularly, cooking each side about 2 minutes.
  4. Meanwhile, whisk together warmed stock, goat cheese and salt and pepper to taste.
  5. Plate chicken, top with sauce and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.16
Ingredient
4 ounces chicken breast halves
½ cups chicken broth
1 tablespoon fresh basil
2 ounces goat cheese
¼ teaspoons fresh ground pepper
½ mediums diced onion
1 teaspoon smoked paprika
6 ounces sweet potato
Price
$1.01
$0.38
$0.08
$1.90
$0.01
$0.12
$0.24
$0.57
$4.31

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
230 Calories
19g Protein
7g Total Fat
20g Carbs
14% Health Score
Limit These
Calories
230
12%

Fat
7g
12%

  Saturated Fat
4g
28%

Carbohydrates
20g
7%

  Sugar
5g
6%

Cholesterol
49mg
16%

Sodium
1208mg
53%

Get Enough Of These
Protein
19g
39%

Vitamin A
12924IU
258%

Vitamin B6
0.73mg
37%

Vitamin B3
6mg
35%

Selenium
19µg
28%

Phosphorus
251mg
25%

Copper
0.39mg
20%

Manganese
0.38mg
19%

Potassium
620mg
18%

Vitamin B5
1mg
18%

Vitamin B2
0.24mg
14%

Fiber
3g
14%

Magnesium
46mg
12%

Vitamin C
9mg
11%

Iron
1mg
10%

Vitamin B1
0.14mg
9%

Calcium
83mg
8%

Vitamin K
7µg
7%

Zinc
0.99mg
7%

Folate
21µg
5%

Vitamin E
0.69mg
5%

Vitamin B12
0.19µg
3%

Vitamin D
0.17µg
1%

covered percent of daily need

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