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Steamed Chicken Roulades With Chunky Tomato Sauce

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Ingredients
  Skinned boned chicken breast halves 24 Ounce (Six 4 Ounce Pieces)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  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)
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chicken
Interest: 
Healthy

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