Chicken Rolls with Red Bell Pepper Coulis

Chicken Rolls with Red Bell Pepper Coulis

8 chicken breasts, skinned and boned
6 ounces of goat cheese
2 tablespoons chopped fresh basil leaves
1 teaspoon chopped fresh thyme leaves
1-½ tablespoons minced sun-dried tomatoes
1-teaspoon oil (from sun-dried tomatoes)
1-cup breadcrumbs
1 tablespoon snipped fresh chives
2 beaten eggs whites
2 tablespoons butter, melted

Red Bell Pepper Coulis:

2 red bell peppers, roasted, peeled and seeded
1-teaspoon basil flavored wine vinegar
½ cup dry white wine
2 cloves garlic, minced
1-teaspoon olive oil
Salt and pepper to taste
Basil leaves or thyme springs for garnish

Flatten chicken breasts with a mallet to ¼ inch thickness. In a medium bowl, combine next 5 ingredients. Divide this mixture into 8 equal portions. Place a portion on each flattened chicken breast. Roll chicken around the cheese mixture. Heat oven to 350 degrees. Combine the breadcrumbs with the snipped chives and a little salt and pepper. Dip each roll in the egg white, and then roll in the breadcrumbs. Place rolls, seam side down, in a baking dish. Cover and bake for 20 minutes. Uncover, brush with melted butter, increase temperature to 450 degrees, and bake another 10 minutes.

Meanwhile prepare the Red Pepper Coulis:
Blend remaining ingredients in a food processor until thickly pureed. Heat and keep warm in a saucepan until ready to serve.

On each individual plate, pour a puddle of the Red Pepper Coulis. Slice each chicken roll into ½ inch slices and arrange by overlapping slices on top of the coulis. Garnish with a few fresh basil leaves or a sprig or fresh thyme.