Chicken/sweet Potato Roulade With Goat Cheese Sauce

Name: Chicken/sweet Potato Roulade With Goat Cheese Sauce
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: German
Ingredients: 4 ounces chicken breast halves, filleted and pounding to ¼-inch thickness; 1/2 cup warmed no salt added chicken broth; 1 tablespoon fresh basil, chopped; 2 ounces soft goat cheese; 1/4 teaspoon fresh ground pepper; 1/2 teaspoon kosher salt; 1/2 medium onion, diced; salt and pepper to taste; 1 teaspoon smoked Paprika; 6 ounces baked sweet potato

“Chicken/sweet Potato Roulade With Goat Cheese Sauce might be just the European recipe you are searching for. This gluten free and primal recipe serves 2 and costs $2.16 per serving. One portion of this dish contains around 20g of protein, 8g of fat, and a total of 231 calories. Head to the store and pick up baked sweet potato, chicken broth, ground pepper, and a few other things to make it today. This recipe from Foodista has 1 fans. It works well as a main course. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 54%. This score is solid. Similar recipes are Goat Cheese and Herb Stuffed Chicken Roulade, Sweet Potato and Garlicky Swiss Chard Bucatini with Blood Orange Goat Cheese Sauce, and Quick Chicken Sweet Potato Kale Skillet with Cranberries and Goat Cheese.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Chicken breast halvesfilleted and pounding to ¼-inch thickness4 oz
Chicken broth½ cup
Basilchopped1 tbsp
Goat cheese2 oz
Ground pepper¼ tsp
Kosher salt½ tsp
Onionmedium, diced½ medium
Salt and pepper2 servings
Paprika1 tsp
Baked sweet potato6 oz

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.