Steamed Chicken Roulades With Chunky Tomato Sauce Recipe
Ingredients
| 6 (4-ounce) skinned, boned chicken breast halves | ||
| Salt | 1/4 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Spinach leaves | 18 Large | |
| Vegetable cooking spray | ||
| Olive oil | 2 Teaspoon | |
| 2 2/3 cups coarsely chopped sweet red pepper | ||
| Onion | 3/4 Cup (16 tbs), chopped | |
| Garlic | 2 Teaspoon, minced | |
| Stewed tomatoes | 1 Can (10oz), undrained | |
| 1/2 cup Chablis or other dry white wine | ||
| Balsamic vinegar | 1 Tablespoon | |
| Basil | 1/4 Cup (16 tbs), minced | |
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
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
Chef
