Chicken and Basil Roulades With Mustard Sauce
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄2 cup plain yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh chives, chopped
- 2 tablespoons butter, melted
- 2 tablespoons fresh basil, chopped
- 4 skinless chicken breasts
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄3 cup plain yogurt
- 1 teaspoon Dijon mustard
- 1 cup breadcrumbs
- 1⁄2 cup parmesan cheese, grated
directions
- Preheat oven to 400°F.
-
SAUCE:
- Mix 1/2 cup plain yogurt, 1 T. Dijon mustard and 2 teaspoons chopped fresh chives together. Set aside.
-
ROULADES:
- Chop chives and basil separately.
- Pound chicken breasts to uniform 1/2 inch thickness. (This is easily done by putting them one at a time into a plastic bag and whacking them with a rolling pin, the side of a meat mallet or something equally heavy and smooth-surfaced.).
- Take one chicken breast and sprinkle some chopped basil on top. Season with salt and pepper. Roll up and secure with toothpick or cooking twine.
- Repeat with each remaining chicken breast.
- Mix 1/3 cup plain yogurt and 1 teaspoons Dijon mustard together. Pour onto a plate.
- Mix breadcrumbs and parmesan cheese together. Pour onto a separate plate.
- Roll each roulade in yogurt mixture on plate and then roll in bread crumbs.
- Place roulades in baking dish. Drizzle with melted butter.
- Bake 30 minutes or until golden brown. REMOVE TOOTHPICKS!
- Serve with a dollop of sauce on the side.
- NOTE: I've never tried this without fresh herbs, but I can't imagine the flavor being nearly as yummy. ALSO, use fresh parmesan cheese -- not the stuff in the can.
- For low-carb dieters substitute ground pork rinds for the bread crumbs. You won't notice the difference.
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RECIPE SUBMITTED BY
<p>My day is all too computer centered. I like to claim I unwind by cooking, but the truth is that it's the eating part I like best!</p>