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Chicken Broccoli Roulade with Parmesan Cream Sauce


Chicken Broccoli Roulade with Parmesan Cream Sauce

Chicken Broccoli Roulade with Parmesan Cream Sauce

Yield

Makes 4 servings

Ingredients

Parmesan Cream Sauce
4 boneless, skinless chicken breasts (about 2 pounds total)
1 tablespoon butter
Salt and pepper
1 tablespoon olive oil
1 pound broccoli, cut into thin stalks (about 3 cups)
2 cloves garlic, minced
1/4 cup (1 ounce) grated Parmesan cheese
Chopped parsley, for garnish

Preparation

  1. Place plastic wrap over chicken breasts and pound with meat tenderizer to make slices about 1/4-inch thick Season both sides with salt and pepper.
  2. Melt butter in large skillet over medium-high heat. Add chicken without crowding, in batches if necessary. Cook over medium-high heat 2 or 3 minutes on each side until no longer pink in center. Remove and keep warm.
  3. Add olive oil to skillet. Add garlic and broccoli and cook over medium heat 5 minutes or until crisp-tender. Remove from heat and add Parmesan cheese to broccoli. Allow cheese to melt slightly.
  4. Wrap broccoli in reserved chicken, securing with toothpicks, if necessary. Prepare Parmesan Cheese Sauce and pour over rolls.

Nutritional Information

Serving Size: 1/4 of total recipe
Fiber 3 g
Carbohydrate 9 g
Cholesterol 230 mg
Saturated Fat 20 g
Total Fat 37 g
Calories from Fat 53 %
Calories 621
Protein 63 g
Sodium 538 mg

Dietary Exchange

Fat 2
Meat 8
Vegetable 2

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