• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken Roulades with Cilantro-Mustard Sauce

  • Recipe Submitted by on

Category: Poultry, Low Fat

 Ingredients List

  • 4 Boneless, skinless chicken
  • Breast halves (1 lb)
  • 1 sm Onion, diced
  • 2 Cloves garlic, minced
  • 3/4 ts Grated fresh ginger
  • 3/4 ts Ground coriander
  • 6 oz Mushrooms, diced
  • 4 md Carrots, shredded (1 cup)
  • 1 ts Grated lemon zest
  • 1/2 ts Pepper
  • 3/4 c Fat-free chicken broth
  • 2 ts Grated Parmesan cheese
  • 2 c Loosely packed spinach
  • 1/4 c White wine
  • 1 1/2 ts Cornstarch
  • 1 ts Butter
  • 2 tb Grainy Dijon mustard
  • 1 tb Honey
  • 1/4 c Minced fresh cilantro


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.

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