Wine Tasting, New Beanies, Chicken Recipes


Sun-Dried Tomato & Mozzarella Chicken Roulade
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Add a little color, elegance, and Mediterranean-inspired flavor to chicken breast with this easy recipe.
Recipe type: Main Course
Cuisine: Mediterranean
Serves: 4
  • 4 boneless skinless Smart Chicken breasts
  • 10 ounces spinach, sautéed, drained, and chopped
  • 8 ounces fresh mozzarella pearls
  • 4 ounces drained sun-dried tomatoes in oil, chopped
  • Kosher salt and freshly cracked black pepper, as needed
  • Canola or olive oil, as needed
  • Extra-virgin olive oil (optional)
  1. Lay each chicken breast flat on a cutting board and, with a sharp boning of filet knife, carefully split the chicken breasts in half and fold open like a book—being careful not to cut all the way through. Cover the chicken with plastic wrap and gently pound the chicken breasts with a meat mallet until about a quarter to a half inch thick. Lightly season the chicken with salt and pepper.
  2. In a mixing bowl, combine the spinach, mozzarella, and sun-dried tomatoes, season with salt and pepper, and mix to combine. Place mix in the center of each of the breasts and carefully roll each cut like a burrito. Use toothpicks to help keep the seams closed.
  3. Heat a large sauté pan to medium-high heat and carefully sear all sides of the chicken. Finish in a 400-degree oven for 5 to 10 minutes, or until temperature reads 165°F in its thickest portion of the chicken. Let rest at least 10 minutes and slice. Drizzle chicken with extra-virgin olive oil (optional).

Coconut Lemongrass Chicken Soup
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Recipe type: Soup
Serves: 4
  • 1 pound boneless skinless Smart Chicken breasts, thinly sliced or cubed
  • Oil, as needed
  • 4 carrots, peeled and diced
  • 6 ribs celery, washed and diced
  • 1 red onion, quartered
  • 3 cloves garlic, halved
  • ½ jalapeño or serrano pepper, seeds removed and diced
  • 1 blade lemongrass, tough outer skin removed, then crushed and sliced
  • 3 (32-ounce) containers chicken stock or broth
  • Juice of 2 limes
  • Zest of 1 lime
  • ½ teaspoon white pepper
  • 1 (14.5-ounce) can coconut milk (substitute cream for a thicker soup)
  • 1 teaspoon kosher salt
  • 16 ounces Thai noodles
  • Scallions (green parts only), thinly sliced for serving
  1. Heat oil in a medium stockpot over medium-high heat. Add carrots, celery, onion, garlic, jalapeño, and lemongrass. Cook vegetables for 5 to 7 minutes, stirring occasionally.
  2. Add the stock, turn the heat to high, bring to a boil, then simmer for 20 minutes or until the vegetables begin to soften. Strain the broth and set vegetables aside. Pour the broth back into stock pot and bring to a boil.
  3. Add the lime juice, zest, white pepper, and chicken. Bring to a boil, then simmer 5 to 10 minutes, or until the chicken is cooked through. Add the coconut milk and season with salt. Taste and add more salt and lime juice as needed.
  4. Turn off the heat, add the noodles, and let sit for 5 to 6 minutes. Serve immediately with sliced scallions.