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Chicken and Basil Roulades with Mustard Sauce*

Active: 30 min
Total: 1 hr

MUSTARD SAUCE
1⁄2 cup plain lowfat yogurt
1 Tbsp Dijon mustard
2 tsp chopped fresh chives

2 Tbsp butter, melted
2 Tbsp chopped fresh basil
4 skinless, boneless chicken-breast halves (about 6 oz each), pounded between 2 pieces plastic wrap to 3⁄8 in. thick
1⁄2 tsp each salt and freshly ground pepper
1⁄3 cup plain lowfat yogurt
1 tsp Dijon mustard
1 cup fine fresh bread crumbs
1⁄2 cup grated Parmesan or Pecorino Romano cheese

Sauce: Mix ingredients in a small bowl. Let stand at room temperature while chicken bakes.

Heat oven to 400F. Lightly brush a baking sheet (preferably nonstick) with some of the melted butter.

Sprinkle basil in center of each breast; season with salt and pepper. Fold in short ends; roll up from long side.

Mix yogurt and mustard in a shallow bowl, bread crumbs and cheese in a shallow dish. Roll breasts in yogurt mixture, then crumb mixture. Place on baking sheet; drizzle with remaining butter.

Bake about 30 minutes until coating is golden brown and chicken shows no sign of pink when cut into center. Serve with a dollop of sauce on the side.

Serves 4. Per serving ($1.76): 350 cal, 47 g pro, 10 g car, 0 g fiber, 12 g fat (7 g saturated fat), 125 mg chol, 859 mg sod

Womans Day 9-1-03