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Herbed Chicken Pinwheels

Healthycooking's picture
  Chicken 1
  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.
Mix well.
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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes

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Herbed Chicken Pinwheels Recipe