Herbed Chicken Pinwheels
|Roasted sweet red peppers||2 , chopped|
|Goat cheese||4 Ounce|
|Chopped basil||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Nonfat sour cream||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Thyme||1 Tablespoon, chopped|
|Ground black pepper||1 Teaspoon|
|Boneless chicken breast halves||24 Ounce|
|Olive oil||1 Teaspoon|
|Shallots||3 Large, finely chopped|
|Defatted reduced sodium chicken broth||1 Cup (16 tbs)|
|Reduced sodium canned crushed tomatoes||2 1⁄2 Cup (40 tbs)|
|Low sodium crushed tomatoes||2 1⁄2 Cup (40 tbs)|
To make the chicken: In a medium bowl, combine the red peppers, goat cheese, basil, parsley, sour cream, lemon juice, thyme, and black pepper.
With a sharp knife, split each chicken breast half open so the thick sides butterfly out like a thin open book.
Place between pieces of plastic wrap and pound lightly with a meat mallet to 1/2" thickness.
Remove the plastic wrap from each breast.
Divide the cheese mixture among the breasts and spread it evenly.
Roll the breasts into cylinders to enclose the filling.
Tightly wrap each breast in foil and twist the ends to close.
Bring about 2" of water to a boil in a large wide saucepan over high heat.
Add the rolls to the saucepan.
Reduce the heat to medium-low, cover and simmer for 20 minutes, turning the rolls every 5 minutes.
To make the sauce: Warm the oil in a medium saucepan over medium heat.
Add the shallots and cook for 4 minutes, or until soft.
Add the broth and cook for 5 minutes, or until the liquid is slightly reduced.
Add the tomatoes and simmer for 5 minutes.
Use tongs to remove the chicken rolls from the water; drain on paper towels.
Let cool for 1 minute.
Unwrap and cut each roll on the diagonal into 1/2"-thick slices.