Steamed Chicken Roulades With Chunky Tomato Sauce
|Skinned boned chicken breast halves||24 Ounce (Six 4 Ounce Pieces)|
|Fresh spinach leaves||18 Large|
|Vegetable cooking spray||1 Tablespoon|
|Olive oil||2 Teaspoon|
|Coarsely chopped sweet red pepper||2 2⁄3 Cup (42.67 tbs)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Minced garlic||2 Teaspoon|
|Canned no salt added stewed tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Minced fresh basil||1⁄4 Cup (4 tbs)|
Place chicken breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin.
Sprinkle evenly with salt and pepper; set aside.
Arrange spinach in a vegetable steamer over boiling water.
Cover and steam 30 seconds.
Arrange 3 spinach leaves on each chicken breast.
Roll up chicken lengthwise, tucking ends under.
Secure with wooden picks.
Coat a large nonstick skillet with cooking spray; add olive oil.
Place over medium-high heat until hot.
Add chicken; cook until browned on all sides.
Remove from skillet, and set aside.
Add chopped pepper and next 5 ingredients to skillet; bring to a boil.
Re- turn chicken to skillet.
Cover, reduce heat, and sim- mer 15 to 20 minutes or until chicken is done.
Remove chicken from skillet, and keep warm.
Stir minced basil into tomato mixture; cook, uncovered, over medium heat 10 to 15 minutes or until most of liquid evaporates, stirring occasionally.
Remove wooden picks from chicken; cut each breast into 5 (1/2-inch-thick) slices.
Arrange 5 slices on each serving plate.
Spoon tomato mixture around slices.
Garnish each serving with a basil sprig, if desired