Chicken Rolls with Chardonnay Sauce
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The cooks will have to leave the second home a bit earlier than the others to put the chicken in the oven.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 285 |
| pro | 45 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 3 g |
| tibre | trace |
| chol | 123 mg |
| sodium | 829 mg |
| % RDI: | - |
| calcium | 2 % |
| iron | 10% |
| vit A | 4% |
| vit C | 5% |
| folate | 4% |
Suggested Recipes
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8 boneless, skinless chicken breasts (about 3 lb/1.5 kg)
1/4 cup (50 mL) dijon mustard
16 thin slices prosciutto (about 8 oz/250 g)
2 tbsp (25 mL) butter, melted
1/2 tsp (2 mL) each salt and pepper
1 cup (250 mL) chicken stock
1/2 cup (125 mL) white wine (or chicken stock with 2 tsp/10mL white_wine_vinegar
2 tbsp (25 mL) all-purpose flour
2 tbsp (25 mL) 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.
Tags:
Source
Canadian Living Magazine: April 2005
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