Chicken roll-ups
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole boneless skinless chicken breasts; 4 pieces | |
| 3 | teaspoons | Unsalted margarine |
| 2 | tablespoons | Onion; finely chopped |
| 1 | cup | Sweet potato; mashed |
| 2 | tablespoons | Dry white wine; optional |
| 2 | teaspoons | Honey |
| ½ | teaspoon | Grated orange peel; orange part only |
| ½ | teaspoon | Grated lemon rind; yellow part only |
| ⅛ | teaspoon | Ground cinnamon |
| 1 | dash | Ground nutmeg |
| Fresh ground black pepper | ||
| 2 | tablespoons | Bread crumbs |
Directions
Pound chicken breast halves to approximately ¼ in. (5 mm) thickness. Melt 1 tsp margarine in a small skillet over moderate heat. Add onion and cook 5 minutes until soft but not brown. Stir in sweet potato, optional wine, honey, lemon and orange peel, cinnamon, nutmeg and pepper and heat through.
Divide mixture between 4 breasts halves, roll up and secure with toothpicks. Place roll-ups seam side down in a shallow baking dish. Cover and bake at 400F (200C) for 20 minutes until chicken is tender.
Meanwhile, heat the remaining 2 tsp. margarine in a small saucepan.
Sprinkle the cooked roll-ups with the bread crumbs, drizzle the melted margarine over them, and brown under the broiler. Serves 4.
NOTES : Our recipe today is not only low in fat and sodium, but is elegant as well. Try it the next time you have the boss over for dinner, and respond to his (or her) compliments with "I just threw this together at the last minute."
Recipe by: World Wide Recipes: TheChef@...
Posted to recipelu-digest by Valerie Whittle <catspaw@... (Valerie Whittle)> on Mar 13, 1998