Chicken Broccoli Roulade with Parmesan Cream Sauce the Editors of Publications International, Ltd.
Chicken Broccoli Roulade with Parmesan Cream Sauce
Makes 4 servings
|Parmesan Cream Sauce|
|4||boneless, skinless chicken breasts (about 2 pounds total)|
|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|
- 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.
- 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.
- 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.
- Wrap broccoli in reserved chicken, securing with toothpicks, if necessary. Prepare Parmesan Cheese Sauce and pour over rolls.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||20 g|
|Total Fat||37 g|
|Calories from Fat||53 %|
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