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Recipe submitted by Suzanne Hoffer, Vicksburg, MS

Goat Cheese Stuffed Chicken Rolls

4 skinless, boneless broiler-fryer chicken breast halves
2 cups water
4 sun-dried tomatoes (not oil packed)
1 teaspoon fresh, finely chopped rosemary
1 medium garlic clove, finely minced
1 large egg, beaten
1 cup fresh breadcrumbs
2 tablespoons unsalted melted butter
Mushroom-Wine Sauce (recipe follows)

1. Place chicken between sheets of plastic wrap. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness; set aside.
2. In a medium saucepan, place water and bring to a boil. Add tomatoes, remove from heat and let soak about 5 minutes or until soft. Remove tomatoes from water, pat dry and finely chop.
3. In small bowl, mix together tomatoes, goat cheese, rosemary and garlic. Divide mixture into 4 equal parts and spread lengthwise over center of each chicken breast half. Fold over chicken lengthwise, tucking short ends in and secure with wooden picks.
4. In 2 separate bowls, place egg and breadcrumbs.
5. Dip each chicken roll first in egg and then in breadcrumbs.
6. In baking pan lined with foil, place chicken, seam side down. Pour butter over chicken.
7. Bake in 350 f. oven about 30 minutes, or until fork can be inserted in chicken with ease.
8. Remove picks and cut chicken croswise in 1/2-inch thick rounds. Arrange on platter and spoon Mushroom-Wine Sauce over chicken.

Makes 4 servings.

Mushroom-Wine Sauce: In nonstick frypan, place 1 tablespoon olive oil and heat to medium-high temperature. Add 8 ounces thinly sliced fresh mushrooms. Saute about 7 minutes or until tender and moisture evaporates. Add 1/2 cup chicken broth and 1/2 cup dry white wine. Cook about five minutes over high heat or until liquid is reduced to about 1/3 cup measure. Remove from heat and add 1 tablespoon unsalted cold butter.

Recipe provided courtesy of the National Chicken Council. Used with permission.