Chicken Roulades With Cilantro-mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Jaw, Low-fat, Poultry | 6 | Servings | |
INGREDIENTS
| 4 | Boneless, skinless chicken | |
| Breast halves, 1 lb | ||
| 1 | Onion, diced | |
| 2 | Cloves garlic, minced | |
| 3/4 | t | Grated fresh ginger |
| 3/4 | t | Ground coriander |
| 6 | oz | Mushrooms, diced |
| 4 | Carrots, shredded 1 cup | |
| 1 | t | Grated lemon zest |
| 1/2 | t | Pepper |
| 3/4 | c | Fat-free chicken broth |
| 2 | t | Grated Parmesan cheese |
| 2 | c | Loosely packed spinach |
| 1/4 | c | White wine |
| 1 1/2 | t | Cornstarch |
| 1 | t | Butter |
| 2 | T | Grainy Dijon mustard |
| 1 | T | Honey |
| 1/4 | c | Minced fresh cilantro |
INSTRUCTIONS
Preheat oven to 425 degrees. On work surface between 2 sheets of plastic wrap using meat mallet or can covered with foil evenly pound 1 breast half to 1/8" thickness; set aside in plastic. Repeat with remaining breast halves and more plastic wrap. Heat nonstick skillet over medium heat. Add onion, 2 tsp. water, 1 tsp. garlic, ginger and coriander; cook uniil onion softens, about 6 minutes. Add mushrooms, carrots, zest, 1/2 tsp. salt and 1/4 tsp. pepper. Cook until mushrooms just soften, 2-3 minutes. Add 1/4 cup broth; cook until mixture thickens slightly, about 4 minutes. Remove from heat; stir in cheese. Arrange reserved breast halves on work surface; remove top sheet of plastic from each. Top each with single layer of spinach. Cut remaining leaves into 1/4" strips; set aside. Spread 1/2 cup reserved mushroom mixture over each breast to within 1/4" of edge. Start from short side, roll up each breast, tucking in ends while rolling; discard remaining plastic. Secure checken rolls with toothpicks; sprinkle with remaining slat and pepper., Coat same skillet with nonstick cooking spray; heat over medium-high heat. Add checken; cook until browned on all sides, 8-10 minutes. Transfer chicken, seam side down, to ungreased baking dish. Bake uncovered until meat juices run clear when pierced with fork, 15-18 minutes. Let stand in baking dish 15 minutes before slicing; reserve pan juices. In small bowl combinwe wine with corn-starch until smooth; set aside. In same skillet melt butter over medium heat. Add remaining garlic; cook until just softened, 1 minute. Stir in mustard, honey, remaining broth, reserved winwe mixture and any pan juices. Increase heat to high; bring to a boil. Cook until mixture thickens slightly, about 1 minute. Remove from heat; stir in cilantro and reserved spinach. Remove toothpicks from chicken; cut into 1/2" slices. Serve with sauce. From "Woman's World" Magazine typed by jessann :) Posted to MM-Recipes Digest V5 #010 by "J. Wildes" <jessann@texas.net> on Jan 10, 1998
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”
Nutrition (calculated from recipe ingredients)
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Calories: 182
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 50.9mg
Sodium: 602.6mg
Potassium: 560.4mg
Carbohydrates: 11.1g
Fiber: 1.9g
Sugar: 6.5g
Protein: 23g