Chicken roulades with cilantro-mustard sauce

6 Servings

Ingredients

Quantity Ingredient
4 Boneless, skinless chicken
Breast halves (1 lb)
1 small Onion, diced
2 Cloves garlic, minced
¾ teaspoon Grated fresh ginger
¾ teaspoon Ground coriander
6 ounces Mushrooms, diced
4 mediums Carrots, shredded (1 cup)
1 teaspoon Grated lemon zest
½ teaspoon Pepper
¾ cup Fat-free chicken broth
2 teaspoons Grated Parmesan cheese
2 cups Loosely packed spinach
¼ cup White wine
1½ teaspoon Cornstarch
1 teaspoon Butter
2 tablespoons Grainy Dijon mustard
1 tablespoon Honey
¼ cup 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 ⅛" 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, ½ tsp. salt and ¼ tsp. pepper. Cook until mushrooms just soften, 2-3 minutes. Add ¼ 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 ¼" strips; set aside. Spread ½ cup reserved mushroom mixture over each breast to within ¼" 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 ½" slices. Serve with sauce.

From "Woman's World" Magazine typed by jessann :) Posted to MM-Recipes Digest V5 #010 by "J. Wildes" <jessann@...> on Jan 10, 1998

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