Broccoli-Filled Chicken Roulade
Makes 8 servings
|2||cups broccoli florets|
|1/4||cup fresh parsley|
|1||cup diced red bell pepper|
|4||ounces fat-free cream cheese, softened|
|2||tablespoons grated Parmesan cheese|
|2||tablespoons lemon juice|
|2||tablespoons olive oil|
|1/2||cup fat-free (skim) milk|
|4||cups cornflakes, crushed|
|1||tablespoon dried basil|
|8||boneless skinless chicken breasts|
- Place broccoli and water in microwavable dish; cover. Microwave on HIGH 2 minutes. Let stand, covered, 2 minutes. Drain water from broccoli. Place broccoli in food processor or blender. Add parsley; process 10 seconds, scraping side of bowl if necessary. Add bell pepper, cream cheese, Parmesan cheese, lemon juice, oil, paprika and salt. Pulse 2 to 3 times or until bell pepper is minced.
- Preheat oven to 375°F. Spray 11X7-inch baking pan with nonstick cooking spray. Lightly beat egg in small bowl. Add milk; blend well. Place cornflake crumbs in shallow bowl. Add basil; blend well.
- Pound chicken breasts between two pieces of plastic wrap to 1/4-inch thickness using flat side of meat mallet or rolling pin. Spread each chicken breast with one eighth of broccoli mixture, spreading to within 1/2 inch of edges. Roll up chicken breast from short end, tucking in sides if possible; secure with wooden toothpicks. Dip roulades in milk mixture; roll in cornflake crumb mixture. Place in prepared baking pan. Bake 20 minutes or until chicken is no longer pink in center and juices run clear. Garnish as desired.
|Serving Size:||1 chicken roll|
|Saturated Fat||1 g|
|Total Fat||6 g|
|Calories from Fat||19 %|
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