Chicken roulades with cilantro-mustard sauce
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Chicken roulades with cilantro-mustard sauce
  Chicken    Low Fat    Poultry    Sauces  
Last updated 10/4/2011 8:13:35 PM. Recipe ID 42634. Report a problem with this recipe.
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      Title: Chicken roulades with cilantro-mustard sauce
 Categories: Low-fat, Poultry, Jaw
      Yield: 6 Servings
 
      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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Recipe ID 42634 (Apr 03, 2005)

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