Goat Cheese Stuffed Chicken Breast on Red Cabbage
6 chicken breasts, skin removed & pounded
2 tablespoons virgin olive oil
5 cloves garlic, minced
1/4 cup flour
2 jars (19.49 oz.) Gundelsheim Barrel Red Cabbage
1 cup goat cheese, crumbled
1 cup Wasa Sourdough Crackers, crumbled
1/4 cup basil, torn into pieces
Heat oven to 350 degrees F.
Combine all ingredients to make stuffing. Set aside.
Saute oil in medium skillet until hot. Add minced garlic and cook for 5 minutes or until tender. Remove from heat.
Pound chicken breasts until thin. Place one spoonful of stuffing in center of each chicken breast and roll. Secure with a toothpick. Coat rolls with flour. Return skillet to heat and brown chicken on both sides. Drain 2 jars (19.49 oz.) Gundelsheim Barrel Red Cabbage. Spoon cabbage into a 9 X 13 inch oven-proof dish and place chicken on top. Bake in 350 degree F. oven for 30 minutes or until chicken is cooked through. Remove from oven and sprinkle with goat cheese, crackers and basil.