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Ingredients
| whole plain yogurt: 1/2 cup |
| Dijon mustard: 1 Tbl |
| chives (chopped): 2 tsp (chopped) |
| salted butter: 2 Tbl (melted) |
| fresh basil (chopped): 2 Tbl (chopped) |
| chicken breasts: 4 breasts |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| whole plain yogurt: 1/3 cup |
| Dijon mustard: 1 tsp |
| bread crumbs: 1 cup |
| grated parmesan cheese: 1/2 cup |
Chicken and Basil Roulades With Mustard Sauce
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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.