​4 oz (125 g) cream cheese, softened
2 tbsp chopped drained oil-packed sun-dried tomatoes, patted dry
1 1/2 tbsp fresh lemon juice
1 1/2 tsp grated lemon peel
1 1/2 tsp chopped fresh rosemary
2 cloves garlic, finely chopped
Pinch cayenne pepper
6 boneless skinless chicken breasts, fillets removed
1 1/2 tbsp grapeseed oil or canola oil
Salt and freshly ground pepper*

1. To prepare filling, use medium speed of an electric mixer and beat together cream cheese, sun-dried tomatoes, lemon juice, lemon peel, rosemary, garlic and cayenne pepper until blended; set aside.
2. Working with one breast at a time, place chicken, smooth side down, between two sheets of plastic wrap. Using a flat meat pounder or heavy saucepan, gently pound chicken to a thickness of 1/2 inch.
3. Spread filling evenly over each breast, dividing equally. Roll up each breast to enclose filling. Tie rolls with butcher’s twine. Brush rolls with oil, rotating to brush all sides. Sprinkle with salt and pepper.
4. Sear rolls on all sides over medium-high heat on natural gas barbecue.
5. Turn barbecue control down to low heat and continue grilling, turning occasionally, until chicken is cooked through, about 30 - 35 minutes.
6. Let stand for 5 minutes before slicing.
7. Cut off and discard butcher’s twine. Slice chicken into rounds. Serves 6.
Nutritional analysis per serving:
234 calories, 12.1 g fat, 28.1 g protein, 2.6 g carbohydrate, 0.3 g fibre, 144 mg sodium
*Ingredient not included in nutritional analysis.
Cook's Note: Boneless skinless chicken breasts are sometimes sold with the fillets attached. The chicken fillet, sometimes referred to as a chicken tender, is a small slender piece of chicken attached to one side of the breast. Remove the fillets before pounding the chicken breasts. Reserve fillets for another use.
Last updated on January 18, 2019