Chicken Roulades
Serves: 4
1 bunch basil
4 medium skinless, boneless chicken-breast halves (1 pound)
1/2 7-ounce jar roasted red peppers, drained and sliced
2 ounces herb-and-garlic goat cheese, crumbled
1 tablespoon olive oil
1. Measure 1/2 cup loosely packed basil leaves. Reserve remaining basil for garnish.
2. Holding knife parallel to work surface and starting from a long side, cut each chicken-breast half almost in half, making sure not to cut all the way through. Spread chicken-breast halves open. With meat mallet or rolling pin, pound chicken to an even 1/4-inch thickness.
3. Place one-fourth of red-pepper slices, goat cheese, and basil leaves on each breast half. Starting from a long side, roll each breast half jelly-roll fashion; secure with toothpicks.
4. Sprinkle chicken roulades with 1/4 teaspoon salt and 1/4 teaspoon coarsely ground black pepper. Heat olive oil in non-stick 12-inch skillet over medium-high heat. Add chicken roulades and cook until chicken is browned on all sides. Reduce heat to medium; cover and cook until chicken loses its pink colour throughout, 12 to 15 minutes longer.
Discard toothpicks. Slice roulades crosswise into diagonal slices to serve. Garnish with basil.
Each serving: About 205 calories, 29 g protein, 1 g carbohydrate, 9 g total fat (3 g saturated), 85 mg cholesterol, 315 mg sodium.
