Chicken and Basil Roulades

Chicken Roulades

Chicken Roulades

 

 

I was in the garden working with my planters of Basil and Chives this morning which made me think of this recipe. This is a great dinner with friends as you can make it in advance and keep it in the fridge. When you are ready pull it out of the fridge and allow to lose the chill, and then place in the pre-heated oven 30 minutes before you need it. The tang of the mustard against the sour of the yogurt and the sweet of the basil makes a perfect blend of flavors. I also make a lot more than I need as I put the uncut breasts in the fridge and warm them up the next day and it is just as good. A beautiful presentation, they will think you worked all day on this recipe.

 

 

Sauce:

 

1 tablespoon Dijon mustard

1/2 cup low fat plain yogurt
2 teaspoons chopped fresh chives

 

 

Chicken:

2 tablespoons unsalted butter, melted

2 tablespoons chopped fresh basil

4 skinless, boneless chicken breast halves, about 6 oz , (185 g) each, pounded to 3/8 inch (1 cm) thickness. I pound mine out between two sheets of wax paper so it is not as messy.

Salt and freshly ground pepper

1/3 cup low fat plain yogurt

1 teaspoon Dijon mustard

1 cup (2 oz/60 g) fine fresh bread crumbs

1/2 cup (2 oz/60 g) grated Parmesan or Pecorino Romano cheese

 

 

Use slices of any firm-textured coarse bread, some that is 1 or 2 days old is perfect. If the slices are very fresh, lay them on a countertop and leave overnight to dry out. Tear the slices into large pieces-don’t bother to remove the crusts. Process in a food processor or blender to the desired texture, from coarse to medium to fine.

 

To make the sauce, stir together the 1/2 cup yogurt, 1 tablespoon mustard, and the chives in a small bowl. Let the sauce stand at room temperature to lose its chill while the chicken breasts bake.

 

Preheat the oven to 400 F (200 C). Lightly brush a baking sheet (preferably nonstick) with some of the melted butter.

 

Sprinkle 1 teaspoons of the basil in the center of 1 chicken breast and season with salt and pepper. Fold in the short ends of the breast about inch (12 mm). Starting at a long side, roll up the breast, enclosing the basil. Repeat with the remaining breasts.

 

In a shallow bowl, stir together the 1/3 cup yogurt and 1 teaspoon mustard. In a shallow dish, stir together the bread crumbs and cheese. Roll each chicken breast in the yogurt mixture, and then coat with the crumb mixture. Place on the prepared baking sheet and drizzle with the remaining melted butter.

 

Bake until the coating is golden brown and the chicken shows no sign of pink when cut into the center, about 30 minutes. Serve hot, with a dollop of the sauce on the side.

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