After the Holidays I am trying to drop a few pounds and eat lighter (sound fimiliar?). This is a recipe I found that was pretty light already but I made a few additional tweaks to make it even lighter while keeping all the flavor. The only way I can eat lighter is to make sure the dishes have a lot of flavor. I don’t want to eat bland food, life is too short to eat bland food!
The original recipe had you put 2 slices of proscuitto and 2 slices of cheese on each roulade. I put only 1 of each, kept the flavor but saved those calories. The original used 3 Tbsp of butter to give a richness to the sauce. I elimated the butter, added shallots and scallions for flavor and reduced the sauce longer. These tweaks saved more fat and calories but the end result was really good. Two thumbs up from Bill so I know it passed the taste test! I served it with sauteed broccolini to make it a complete meal.
- 4 Skinless, boneless chicken breast
- Salt & Pepper
- 4 Thin Slices Proscuito
- 4 Thin Slices Low fat swiss cheese (or your favorite cheese)
- ½ cup basil, chiffonade
- 2 Tbsp Olive Oil
- 4 Cups Mixed mushrooms (whatever you like)
- 1 Cup White Wine
- 2 Tbsp Shallots, chopped fine
- 3 Scallions, chopped fine
- 2 Cups Chicken Broth
- Half the chicken horizontally (don't cut all the way) and open like a book. Pound chicken until thin. Season with Salt & Pepper on both sides.
- Place the chicken on a work surface and add a slice of proscuitto, a slice of the cheese and a sprinkle of basil. Wrap chicken like a book and close with kitchen twine (can be made 1 day ahead).
- Preheat oven to 450.
- Heat the oil in a non-stick pan and add the chicken roulades to the pan. Cook on high for 4 minutes until it gets a golden color, then flip and cook for 3 more minutes. Place chicken on a cookie sheet and finish in the oven unti cooked through, about 8 minutes.
- Meanwhile, scrape any cheese from skillet and add the shallots, scallions and mushrooms to the pan. Salt and Pepper. Cook on medium heat for 5 minutes until mushrooms are starting to soften. Add the wine and simmer for 2 minutes. Add the broth and simmer until the sauce has reduced, about 8-10 minutes. Add the remaining basil to the sauce.
- Cut the twine from the roulades and cut the chicken into 3 slices. Serve with the mushroom sauce over. I like to serve it with sauteed Broccolini.
Julie, two questions…I totally want to make this!!! Can you make this without using the twine? I always find it so cumbersome and don’t use it much. Also, my hubby and I LOVE mushrooms but my kids hate them. Any ideas for a quck easy sauce to make with these for the kids?
You can skip the twine. Either secure with a toothpick, or press down hard on the breasts and carefully turn them so the filling doesn’t come out. For the sauce, just ommit the mushrooms. Or, make the sauce ommitting the mushrooms, cook the mushrooms seperately and then at serving, add them to the sauce after you have put the sauce on the kid plates 🙂