Chicken, Cheese, and Squash Roulade

Prep Time:  30 minutes Cook Time: 30 minutesYield: 4 servings


  • 4 4-6oz chicken breasts
  • 4oz Chevre goat cheese
  • 2oz Witt’s Basil Thyme Squash
  • 1oz softened butter
  • 1 white onion
  1. Preheat the oven to 450F
  2. Lay each chicken breast on your cutting board and slice horizontally, leaving an approximately ½ in. piece keeping them connected. Then open them up and begin filling them.
  3. Evenly distribute the cheese across the breasts, spreading it over them but leaving about ½ in. at the thinner end clear. Then lay the squash evenly over the cheese. Season this side with salt and pepper.
  4. Roll the chicken in on itself to form the roulade, being sure to keep it tight but not squeezing out the chevre. Then tie with string, evenly spacing the ties 1-2in. apart.  Season the rolls with salt and pepper, top with the butter and place on an oven rack.
  5. Thinly slice the onion and scatter over a baking sheet or dish, then place the rack with the chicken on top.  Place in the middle of the preheated oven, close the door, and lower the setting to 300F.
  6. After 30 minutes, check for doneness (165F in the center, juices should run clear) and when done, rest for 7-10 minutes before slicing and serving on top of the browned onions.