Chicken Rolls with Chardonnay Sauce
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 285 |
| pro | 45 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 3 g |
| tibre | 0 |
| chol | 123 mg |
| sodium | 829 mg |
| % RDI: | - |
| calcium | 2 % |
| iron | 10 |
| vit A | 4 |
| vit C | 5 |
| folate | 4 |
The cooks will have to leave the second home a bit earlier than the others to put the chicken in the oven.
Ingredients
- 8 skinless boneless chicken breasts
- 1/4 cup Dijon mustard
- 16 thin slices prosciutto, (about 8 oz/250 g)
- 2 tbsp butter, melted
- 1/2 tsp each salt and pepper
- 1 cup chicken stock
- 1/2 cup white wine, (or chicken stock with 2 tsp/10mL white wine vinegar)
- 2 tbsp all-purpose flour
- 2 tbsp minced fresh parsley
Preparation
Place each chicken breast, smooth side down, between plastic wrap; with flat side of meat mallet, pound to a generous 1/4-inch (5 mm) thickness. Brush top with mustard. Place 2 slices prosciutto over each; beginning at narrow end, roll up and secure with toothpick. Place, seam side down, in small roasting pan. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Brush rolls with butter, sprinkle with salt and pepper. Pour in stock and wine. Roast in 425°F (220°C) oven until chicken is no longer pink in centre, about 15 minutes. Baste with pan juices, broil until golden, about 4 minutes.
Transfer chicken to cutting board, cover and keep warm. In small bowl, whisk flour with 2 tbsp (25 mL) water; whisk into pan juices and bring to boil. Reduce heat and simmer, whisking, until thickened, about 4 minutes. Stir in parsley. Serve with chicken.
Brush rolls with butter, sprinkle with salt and pepper. Pour in stock and wine. Roast in 425°F (220°C) oven until chicken is no longer pink in centre, about 15 minutes. Baste with pan juices, broil until golden, about 4 minutes.
Transfer chicken to cutting board, cover and keep warm. In small bowl, whisk flour with 2 tbsp (25 mL) water; whisk into pan juices and bring to boil. Reduce heat and simmer, whisking, until thickened, about 4 minutes. Stir in parsley. Serve with chicken.
Source : Canadian Living Magazine: April 2005
- Keywords : Roast; Make-Ahead; Main Course; Chicken; Pork; Prosciutto;
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