Recipe - Chicken Roulades With Cilantro-Mustard Sauce

4 Boneless, skinless chicken
Breast halves (1 lb)
1 small Onion, minced
2 Cloves garlic, minced
Three fourths teaspoon Grated fresh ginger
Three fourths teaspoon Ground coriander
6 ounce Mushrooms, minced
4 md Carrots, shredded (1 cup)
1 teaspoon Grated lemon zest
One half teaspoon Pepper
Three fourths cup Fatfree chicken broth
2 teaspoon Grated Parmesan cheese
2 cup Loosely packed spinach
One fourth cup White wine
1 One half teaspoon Cornstarch
1 teaspoon Butter
2 tablespoon Grainy Dijon mustard
1 tablespoon Honey
One fourth cup Minced fresh cilantro

Preheat oven to 425 degrees. On work surface between 2 sheets of plastic
wrap using meat mallet or can covered with foil evenly pound 1 breast half
to 1/8" thickness; set aside in plastic. Repeat with remaining breast
halves and more plastic wrap. Heat nonstick skillet over medium heat. Add
onion, 2 tsp. water, 1 tsp. garlic, ginger and coriander; cook uniil onion
softens, about 6 minutes. Add mushrooms, carrots, zest, One half tsp. salt and
One fourth tsp. pepper. Cook until mushrooms just soften, 23 minutes. Add One fourth cup
broth; cook until mixture thickens slightly, about 4 minutes. Remove from
heat; stir in cheese. Arrange reserved breast halves on work surface;
remove top sheet of plastic from each. Top each with single layer of
spinach. Cut remaining leaves into 1/4" strips; set aside. Spread One half cup
reserved mushroom mixture over each breast to within 1/4" of edge. Start
from short side, roll up each breast, tucking in ends while rolling;
discard remaining plastic. Secure checken rolls with toothpicks; sprinkle
with remaining slat and pepper., Coat same skillet with nonstick cooking
spray; heat over mediumhigh heat. Add checken; cook until browned on all
sides, 810 minutes. Transfer chicken, seam side down, to ungreased baking
dish. Bake uncovered until meat juices run clear when pierced with fork,
1518 minutes. Let stand in baking dish 15 minutes before slicing; reserve
pan juices. In small bowl combinwe wine with cornstarch until smooth; set
aside. In same skillet melt butter over medium heat. Add remaining garlic;
cook until just softened, 1 minute. Stir in mustard, honey, remaining
broth, reserved winwe mixture and any pan juices. Increase heat to high;
bring to a boil. Cook until mixture thickens slightly, about 1 minute.
Remove from heat; stir in cilantro and reserved spinach. Remove toothpicks
from chicken; cut into 1/2" slices. Serve with sauce.

From "Woman's World" Magazine typed by jessann :)
Posted to MMRecipes Digest V5 #010 by "J. Wildes" jessann@texas.net on
Jan 10, 1998