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Chicken Roulades With Curry Sauce |
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Serves: 4 Print this RecipeSave this for a special occasion such as Mother's Day luncheon or your best friend's birthday because it is time-consuming. It is an elegent presentation of familiar foods. All the trimmings and leftovers can be used to make chicken stock. 4 4-oz. boneless skinless chicken breast halves 8 leafs small spinach, washed and trimmed 1/2 cup very fine carrots sticks, 1/8 x 1/8 x 2 inches 1/2 cup leeks, cut same size as carrots Freshly ground pepper (to taste) 8 broccoli spears 2 tablespoons reduced-calorie mayonnaise 1 tablespoon low-fat plain yogurt 1/4 teaspoon curry powder 2 dashes liquid red pepper sauce 1/4 teaspoon lemon juice 1 large tomato, cut into 8 wedges 16 leafs small tender lettuce 1. Flatten chicken between sheets of wax paper to 5x6-inch rectangles using a heavy skillet of mallet. Remove top sheet of wax paper. 2. Divide spinach evenly on top of chicken, leaving a 3/4-inch edge. Arrange carrot and leek on top of spinahc; season with pepper. 3. Using the wax paper as a guide, roll chicken jelly-roll style. Secure each with string or toothpicks. 4. In a large saucepan or skillet, add water to a depth of 2 inches. Bring to a boil; lower heat; add chicken rolls and simmer 12-15 minutes turning once. Reserve poaching liquid. 5. Wrap each roll in plastic wrap and chill. 6. Cook broccoli in poaching liquid for 3-5 minutes, or until tender crisp. Chill. 7. In a small bowl combine mayonnaise, yogurt, curry, pepper sauce, and lemon juice until blended. Cut each chicken roll into 8 slices and arrange on plates with lettuce, broccoli, and tomato wedges; pass sauce separately. EXCHANGES Lean Meat 3 Vegetable 2 NUTRITION FACTS Calories 173 Carbohydrate 9 grams Protein 23 grams Fat 5 grams Saturated fat 1 grams Cholesterol 79 milligrams Fiber 4 grams Sodium 194 milligrams This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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