Thursday, October 15, 2009

Chicken Roulades with Mustard Sauce

This recipe comes from one of my favorite cookbooks of all time, The Williams-Sonoma Cookbook, The Essential Recipe Collection for Today's Home Cook :
1/2 C plus 1/3 C plain yogurt
2 TBSP Dijon mustard
2 tsp chopped fresh chives
2 TBSP melted butter
2 TBSP chopped fresh basil
4 skinless, boneless hicken breast halves, pounded to 1 cm thickness
salt and pepper
1 C plain bread crumbs
1/2 C Parmesan or pecorino romano cheese

Preheat oven to 400.
Make sauce: mix together 1/2 C yogurt, 1 TBSP mustard, and chives. Let it sit at room temperature.
Lightly brush a cookie sheet with some of the butter.
Sprinkle a little bit of the basil (1-1 1/2 tsp) in the center of a chicken breast. Season with salt and pepper. Roll up the chicken breast sealing in the basil.
In a separate bowl, mix together 1/3 C yogurt and 1 TBSP mustard.
In another bowl, mix together the bread crumbs and the cheese.
Take the chicken rolls and coat them in the yogurt mixture, followed by the bread crumb mixture.
Put coated chicken rolls on the buttered pan. Drizzle them with the rest of the butter.
Bake for about 30 minutes.
Serve with the sauce.

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