2 pounds skinless, boneless chicken cutlets or tenders (approximately 2-ounces each)

1 tablespoon olive oil

2 medium size shallots, finely minced (approximately 1/4 cup)

1 tablespoon roughly chopped fresh thyme

kosher salt, as desired

freshly ground black pepper, as desired

4-ounces goat cheese, softened at room temperature

2 tablespoons olive oil

Method:

1.   Preheat oven to 375ºF.

2.   In a medium size sauté pan over medium heat, add olive oil and allow to heat, approximately 1 minute.

3.   Add shallots and allow to cook until soft and translucent, approximately 2 minutes. Remove from heat and transfer to a small bowl. Add thyme and goat cheese to the shallots mixing until smooth and evenly incorporated.

4.   Season each cutlet or tender with salt and pepper then smear goat cheese mixture on one side. Roll the cutlet burrito style to enclose the cheese inside.  Using cooking twine, tie each piece together to secure their shape and keep them from unraveling.

5.   In a large fry pan, add 2 tablespoons olive oil and allow to heat for approximately 1 minute. Working in two batches to not overcrowd the pan, add chicken roll side up and allow to cook rotating as each side begins to brown, approximately 7 minutes in total.  Transfer to a baking sheet fitted with a wire-rack inside.

6.   Repeat the cooking process with the remaining chicken adding more oil if needed. 

7.   Transfer partially cooked chicken to the preheated 375ºF oven and allow to cook all the way through (165ºF) and juices run clear, approximately 20 additional minutes.

8.   Remove from oven and allow to rest at room temperature for 10 minutes before removing the cooking twine and serving.

9.   Best enjoyed as is or with a dip or sauce on the side.

Kitchen Note: If you cannot find cutlets or tenders, simply cover each chicken breast with plastic wrap and use a mallet to pound them into 1/4-inch thickness.