Chicken and Basil Roulade with Mustard Sauce
Rebecca
ingredients
- 2 Tbsp butter, melted
- 2 Tbsp chopped fresh basil
- 4 skinless, boneless chicken-breast (about 6 oz each)
- 1/2 tsp each salt and freshly ground pepper
- 1/3 cup plain low fat yogurt
- 1 tsp Dijon mustard
- 1 cup fine fresh bread crumbs
- 1/2 cup grated Parmesan or Pecorino Romano cheese
- MUSTARD SAUCE
- 1/2 cup plain lowfat yogurt
- 1 Tbsp Dijon mustard
- 2 tsp chopped fresh chives
directions
- 1
1. SAUCE. Mix ingredients in a small bow. Let stand at room temperature while chicken bakes.
- 2
2. Heat over to 400°F. Lightly brush a baking sheet (preferably nonstick) with some of the melted butter.
- 3
3. Pound chicken breasts between 2 pieces plastic wrap to 3/8 in. thick. Sprinkle basil in center of each breast; season with salt and pepper. Fold in short ends; roll up from long side.
- 4
4. Mix yogurt and mustard in a shallow bowl, bread crumbs and cheese in a shallow dish. Roll breasts in yogurt mixture, then crumb mixture. Place on baking sheet; drizzle with remaining butter.
- 5
5. Bake about 30 minutes until coating is golden brown and chicken shows no sign of pink when cut into center. Serve with a dollop of sauce on the side.
notes
350 cal, 47g pro, 10g car, 0g fiber, 12g fat (7g saturated fat), 125mg chol, 859 mg sod
Source: Woman's Day
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