Chicken Roulades With Curry Sauce


Serves: 4
Total Calories: 217

Ingredients

4 boneless skinless chicken breast halves, (4-oz each)
8 leaves spinach (small), washed and trimmed
1/2 cup very fine carrot sticks, 1/8 x 1/8 x 2 inches
1/2 cup leek, 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 hot pepper sauce
1/4 teaspoon lemon juice
1 large tomato, cut into 8 wedges
16 leaves tender lettuce (small)

Directions:

1. Flatten chicken between sheets of wax paper to 5 x 6-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 spinach 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
3 Lean Meat
2 Vegetable

NUTRITION FACTS
Calories 173
Total Fat 5 grams
Saturated Fat 1 gram
Cholesterol 79 milligrams
Sodium 194 milligrams
Total Carbohydrate 9 grams
Dietary Fiber 4 grams
Protein 23 grams

Nutritional Facts:

Serves: 4
Total Calories: 217
Calories from Fat: 85

This Chicken Roulades With Curry Sauce recipe is from the The Healthy HomeStyle Cookbook Cookbook. Download this Cookbook today.




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