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Chicken and Basil Roulades with Mustard Sauce

Chicken and Basil Roulades with Mustard Sauce
Fresh bread crumbs are quick and easy to make. Use slices of any firm-textured coarse country bread—1 or 2 days old is perfect. If the slices are very fresh, lay them on a countertop and leave overnight to dry out. Tear the slices into large pieces (don't bother to remove the crusts), put in a food processor or blender and process, in batches, to the desired texture, from coarse to medium to fine. This recipe is from the Williams-Sonoma Collection Series.

Ingredients:

For the sauce:

  • 1/2 cup plain low-fat yogurt
  • 1 Tbs. Dijon mustard
  • 2 tsp. chopped fresh chives

For the chicken:

  • 2 Tbs. unsalted butter, melted
  • 2 Tbs. chopped fresh basil
  • 4 boneless, skinless chicken breast halves,
      each about 6 oz., pounded to 3/8-inch
      thickness
  • Salt and freshly ground pepper, to taste
  • 1/3 cup plain low-fat yogurt
  • 1 tsp. Dijon mustard
  • 1 cup fine fresh bread crumbs
  • 1/2 cup grated Parmigiano-Reggiano or pecorino
      romano cheese

Directions:

To make the sauce, in a small bowl, stir together the 1/2 cup yogurt, 1 Tbs. mustard and the chives. Let the sauce stand at room temperature to lose its chill while the chicken breasts bake.

To make the chicken, preheat an oven to 400°F. Lightly brush a baking sheet (preferably nonstick) with some of the melted butter.

Sprinkle 1 1/2 tsp. of the basil in the center of 1 chicken breast and season with salt and pepper. Fold in the short ends of the breast about 1/2 inch. Starting at a long side, roll up the breast, enclosing the basil. Repeat with the remaining breasts.

In a shallow bowl, stir together the 1/3 cup yogurt and 1 tsp. mustard. In a shallow dish, stir together the bread crumbs and cheese. Roll each chicken breast in the yogurt mixture and then coat with the crumb mixture. Place on the prepared baking sheet and drizzle with the remaining melted butter.

Bake until the coating is golden brown and the chicken shows no sign of pink when cut into the center, about 30 minutes. Serve hot, with a dollop of the sauce on the side.
Serves 4.
Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).