Phoenician Roulade 

Ingredients

• 6 chicken breast
• 2 bunches of kale
• 1 clove of garlic, chopped
• 1/2 cup of feta cheese
• 1 cup of goat cheese
• 2 tablespoons of green olives, diced

Breading Chicken

• 2 cups of bread crumbs
• 3 whole brown eggs
• 1/2 cup of flour
• Apricot Cream Sauce
• 1/4 cup of dried apricots, diced
• 1 cup of heavy cream
• 1 teaspoon of garlic

Method

Take kale of the stem, rinse, and shred with a knife. Heat a sauté pan with a splash of olive oil and add the kale, chopped garlic. Season with salt and pepper. Remove the kale form the pan and let cool. Mix in feta, goat cheese, and olives. Set aside.
On a clean surface, lay down a piece of saran wrap. Place one chicken breast on the saran wrap and cover with another piece of saran wrap. Grab a meat mallet and pound meat flat, about a 1/4 of an inch thick. Then take kale filling and put about 2 tablespoons long ways onto chicken and roll it up.

Breading Process: Grab three mixing bowls and a large skillet. Each bowl should contain 1 ingredient; flour, eggs, and bread crumbs. Crack the three eggs and scramble. Take the prepared chicken and cover it with flour. Next, take the chicken and dip it in the eggs, then in the bread crumbs. Fry on both sides for a few minutes.
Plate, serve and enjoy!