Chicken Roulades
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INGREDIENTS 1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded Gruyere cheese
1/4 cup pine nuts
1 teaspoon dried basil leaves, crushed
3/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons apple juice
2 whole boneless chicken breasts, skinned and split
8 thin slices prosciutto
1 tablespoon butter
1 tablespoon salad oil
1 (6-ounce) package white or wild rice mixIn a food processor, blend spinach with next 6 ingredients.
Place each chicken breast between 2 sheets of waxed paper; with meat mallet, pound to 1/4-inch thickness. Remove top sheet of paper; place 2 slices prosciutto over each breast. Spread with spinach mixture. Roll up; tie with kitchen string.
In a large skillet, over medium-high heat, melt butter in oil. Add chicken rolls; cook, turning, until browned, about 5 minutes. Remove from pan; set aside.
In same pan, using drippings, prepare rice mix as package label directs. Add chicken during last 12 minutes of cooking time. Remove string; cut each roulade crosswise into quarter-inch slices.
Makes 6 servings