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Gallery Chicken Roulade Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/2 cup flat-leaf parsley leaves, loosely packed 2 teaspoons dried thyme Zest of 1 lemon 1/4 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground pepper, plus more to taste 3 large cloves garlic, minced 1/2 pound broccoli rabe 1/4 cup plus 3 tablespoons low-fat ricotta cheese 2 whole skinless and boneless chicken breasts 1/4 cup dry white wine Olive-oil cooking spray
Gallery Chicken Roulade
Recipe Summary Servings: 6
Gallery
Chicken Roulade
Chicken Roulade
Chicken Roulade
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/2 cup flat-leaf parsley leaves, loosely packed 2 teaspoons dried thyme Zest of 1 lemon 1/4 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground pepper, plus more to taste 3 large cloves garlic, minced 1/2 pound broccoli rabe 1/4 cup plus 3 tablespoons low-fat ricotta cheese 2 whole skinless and boneless chicken breasts 1/4 cup dry white wine Olive-oil cooking spray
Directions
Heat oven to 400 degrees with rack in center. Place parsley, thyme, lemon zest, salt, and pepper in a food processor. Process until finely chopped. Coat a small saute pan with cooking spray. Heat the pan to medium; saute garlic and broccoli rabe, until garlic is translucent and broccoli rabe has wilted. Season with salt and pepper. Add to food processor, and pulse to combine. Add the ricotta; process until combined. Set aside.
Place one of the chicken breasts between two layers of plastic wrap. Using a meat mallet, pound evenly until the breast is a scant 1/4 inch thick. Repeat with the remaining breasts. Spread 3 to 4 tablespoons of filling in an even layer on each breast. Roll up the breasts, and secure rolls with a wooden skewer or toothpick.
Coat a large skillet with a heatproof handle with cooking spray, and place over medium-high heat. Place chicken breasts in the skillet and cook, turning occasionally, until golden on all sides, about 3 minutes total. Place skillet in oven, and cook until an instant-read thermometer registers 165 degrees, about 13 minutes. Remove chicken from skillet, and set aside. Place skillet on top of stove over medium-high heat; add wine, and reduce liquid by half, about 1 minute, scraping skillet with a wooden spoon to dislodge any cooked-on bits. Strain liquid into a small pitcher. Cut rolled chicken crosswise into 1/4-inch-thick pieces. Serve warm with reserved sauce.
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All Reviews for Chicken Roulade
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All Reviews for Chicken Roulade
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
