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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