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In the Kitchen with Coby | Chicken Roulade Stuffed with Roasted Red Bell Peppers, Fresh Basil and Feta Cheese


  • For the Chicken
    • 4 – 6 Ounce Chicken Breast
    • 1 Can Roasted Red Bell Peppers
    • 6-8 Fresh Basil Leaves
    • 1 Cup Feta Cheese Crumbles
    • Salt
    • Pepper
  • For the Sauce:
    • 1 Cup Chicken Stock or Broth (Low Sodium)
    • ¾ Cup Heavy Cream


  1. Begin with chicken breast laid out on top of cutting board, smooth side down. Place a Ziplock bag on top of the chicken. Using a meat mallet, begin pounding the chicken breast to a 1/8 inch thickness.
  2. Once pounded, season very lightly with salt and pepper.
  3. Place the roasted bell pepper on to the chicken breast, then the fresh basil and finally the feta cheese.
  4. Roll the chicken as tightly as possible placing on a sheet of plastic wrap.
  5. Wrap the chicken breast as tightly as possible inside the plastic wrap, forcing out the air and cranking down on the ends of the plastic wrap.
  6. Wrap the chicken breast in a foil sheet.
  7. In a preheated 350 degree oven, bake the chicken for 15 minutes, or until an internal temperature of 165 degree is achieved.
  8. Once cooked, remove the chicken for the oven and allow the chicken to rest for 10 minutes.
  9. Unwrap chicken breast and pat dry.
  10. In a very hot sauté pan, sauté the chicken breast with 2 tablespoons of butter. Approximately 2 minutes or until the outside of the chicken has browned and some texture is achieved.
  11. Remove chicken and deglaze the pan with the chicken stock/broth, scraping the bits of chicken from bottom of pan.
  12. Add heavy cream and reduce by 30%. The sauce will have thickened at this point.
  13. Slice the chicken and plate with your favorite vegetables.
  14. Strain the sauce and top the chicken with sauce.
  15. Eat and enjoy.