Chicken Roulades Recipe - Cooking Index
Chicken Roulades Recipe - Cooking Index
| 10 oz | 284g | Frozen chopped spinach |
| 4 | Boneless chicken breasts | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Goat cheese - (5 oz) | |
| 2 tablespoons | 30ml | Butter |
| 3/4 cup | 177ml | Chicken broth |
Cook spinach in microwave according to package directions; drain.
Place chicken breasts on sheet of plastic wrap on work surface and cover them with another piece of plastic wrap. Pound chicken with meat mallet or rolling pin until about 1/4-inch thick. Season both sides with salt and pepper.
With chicken skin-side down on board, put 1/4 of spinach down center of each breast. Crumble cheese over spinach. Roll chicken breasts, securing each with toothpick.
Melt 1 tablespoon butter in large skillet over medium-high heat. Add roulades and cook, covered, turning them so they brown evenly, until done, about 10 to 12 minutes. Remove roulades and keep warm.
Add chicken broth to skillet and de-glaze pan over high heat, scraping up any brown bits. Cook until broth is reduced by half, about 3 to 4 minutes. Stir in remaining butter. Add salt and pepper to taste. Spoon sauce over chicken.
This recipe yields 4 servings.
Each serving: 357 calories; 571 mg sodium; 131 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 49 grams protein; 0.65 gram fiber.
Source:
The Los Angeles Times, 02-16-2000
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