Side Pannel
Chicken Roulades with Cilantro-Mustard Sauce
Chicken Roulades with Cilantro-Mustard Sauce
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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