|
|
Chicken Roulade with Herbed Cheese and Prosciutto
|
Yield: 4 servings
Source: Cooking Light, APRIL 2006
CL Comments: "Roulade" is a French term for a thin cut of meat that is
stuffed, rolled, then browned before being roasted or braised.
Substitute chives for parsley, if desired.
Amy's Comments: I did not do the pasta so I can't comment on the
entire recipe, but the chicken was flavorful and made a pretty
presentation. Larry LOVED it, but I thought it was good, but not
outstanding. The chicken alone was CORE + 1 point.
INGREDIENTS:
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons light garlic and herb spreadable cheese (such as
Alouette Light)
2 ounces prosciutto, chopped
16 large spinach leaves, stemmed
8 ounces uncooked fettuccine
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon salt
4 teaspoons extravirgin olive oil, divided
2 tablespoons white wine
2 tablespoons water
INSTRUCTIONS:
- Place each chicken breast half between 2 sheets of heavy-duty plastic
wrap; pound each piece to 1/4-inch thickness using a meat mallet or
small heavy skillet. Sprinkle both sides of chicken with 1/2 teaspoon
salt and pepper.
- Combine cheese and prosciutto in a small bowl. Spread 1 1/2 teaspoons
cheese mixture over each breast half. Place 4 spinach leaves on each
breast half; flatten with hand. Roll up chicken, jelly-roll fashion,
starting with narrow end. Secure at 1-inch intervals with twine. Set
aside.
- Cook pasta according to package directions, omitting salt and fat.
Drain well. Place pasta in a large bowl. Sprinkle with parsley and 1/4
teaspoon salt. Drizzle with 2 teaspoons oil; toss gently to coat.
Cover and keep warm.
- Heat remaining 2 teaspoons oil in a large nonstick skillet over
medium-high heat. Place chicken in pan, and cook for 6 minutes,
browning on all sides. Add wine and water. Cover, reduce heat to
medium-low, and cook for 6 minutes or until chicken is done. Remove
chicken from pan, and let stand for 2 minutes. Remove twine, and slice
each roulade crosswise into 5 equal pieces.
- Place about 1 cup of the pasta mixture on each of 4 plates; top each
with 5 pieces roulade. Serve immediately.
NUTRITIONAL INFO:
Healthy Units: 10 per serving
CALORIES 495(21% from fat); FAT 11.5g (sat 3.2g,mono 5.2g,poly 2g);
PROTEIN 51.8g; CHOLESTEROL 113mg; CALCIUM 81mg; SODIUM 850mg; FIBER
2.9g; IRON 4.3mg; CARBOHYDRATE 43.6g
Back to Recipes by Type
Back to Recipes in Alpha Order
