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      RECIPE TITLE "Chicken Rouladen Recipe"
    Source: Cooking at a Glance - Chicken,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultymoderate

    If you have only enjoyed rouladen prepared with red meat, this version, made with flattened boneless, skinless chicken breasts will be a pleasant, lighter alternative. Cheese-lovers can add a thin slice of provolone or Swiss over the ham before topping with the roasted red pepper.

      RECIPE INGREDIENTS

    4 boneless, skinless chicken breast halves (1 pound total)
    4 teaspoons honey mustard or Dijon-style mustard
    4 slices thinly sliced fully cooked ham (1 1/2 ounces total)
    One 7 1/4-ounce jar roasted red peppers, drained
    1 tablespoon cooking oil
    1/2 cup chicken broth
    1/2 cup dry white wine
    2 tablespoons tomato paste
    1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil,
    crushed
    2 teaspoons cornstarch
    1 tablespoon water

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      RECIPE METHOD

    Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.

    Spread each of the chicken breast halves with 1 teaspoon of the mustard. Place a slice of ham on each breast, then a roasted red pepper half. Fold in long sides of chicken and roll up jelly-roll style. Secure with wooden toothpicks.

    In a large, heavy skillet brown the chicken rolls in hot oil on all sides over medium heat. Add chicken broth and wine. Bring to boiling; reduce heat. Cover and simmer for 25-30 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.

    Stir tomato paste and basil into skillet. Stir together cornstarch and water; stir into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1-2 minutes more.

    To slice rouland, remove the cooked chicken rolls to a cutting board and cut across into spirals. Arrange the slices decoratively on a plate and drizzle with pan sauce. Egg noodles and steamed vegetables complete the meal.

    Recipe reprinted by permission of Weldon Owen. All rights reserved.


      Nutrition Facts
    Makes 4 servings
    Facts per Serving
    Calories: 379 Fat: 9g Carbohydrates: 8g
    Cholesterol: 144mg Sodium: 687mg Protein: 59g
    Fiber: 1g % Cal. from Fat: 21% % Cal. from Carbs: 8%

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