Chicken Roll with Dates and Goat Cheese from Chef Stuart O'Keeffe

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Chicken Roll with Dates and Goat Cheese 


  • 3 Medjool dates, pitted chopped soaked in hot water
  • 2 tablespoons sliced almonds, toasted
  • 2 chicken breast cutlets, butterflied
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 3 ounces soft goat cheese
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice1 tablespoon fresh lemon juice


  1. Preheat oven to 375°F.
  2. Place the dates in a small bowl and cover them with boiling water. Let sit for 5 minutes.
  3. Place the chicken breasts chopping board. Cover with plastic wrap and pound the meat to about ¼-inch thickness. Season with salt and pepper
  4. Drain the water from dates, mix with softened goat cheese, and thyme.
  5. Add 1/2 of the goat cheese mixture to each chicken breast. Spread it evenly across the breast, but don’t go all the way to the edges. Sprinkle with toasted almonds.
  6. Roll the chicken breasts up and secure each one with a wooden toothpick if desired.
  7. Heat olive oil in an ovenproof skillet over medium heat. Add the chicken rolls seam side down and cook for 3-4 minutes on each side. Combine the honey and lemon juice in a small bowl. Brush on top of the chicken. Bake in the oven for 15 minutes. Slice and serve with some steamed green beans.

Recipe courtesy of Chef Stuart O'Keeffe.