Chicken Roulades with Fresh Mozzarella and Basil


We often make chicken roulades with prosciutto and gooier cheeses, but sometimes we just want something a bit lighter. This version does the trick, where the flavors of the herbs are allowed to shine.
4 boneless chicken breasts, tenders removed and reserved for other use
Salt and freshly ground pepper
2 scallions, thinly sliced
2 tablespoons chopped parsley
3 tablespoons chopped basil
4 oz. fresh mozzarella
1/2 cup flour
2 tablespoons butter, divided use
2 tablespoons olive oil
1/3 cup marsala wine
2 tablespoons freshly grated parmesan cheese
1 Place chicken breast between sheets of waxed paper and pound to 1/4 inch thickness. Sprinkle with salt and freshly ground pepper.

2 Mix together scallions, parsley and basil. Spread this mixture evenly on each of breasts.

3 Slice mozzarella into 1/4 inch slices and divide evenly among breasts, placing in center.

4 Roll up breasts and secure with toothpicks to form roulades. Chill 1/2 hour.

5 Preheat oven to 400°F. Place flour in shallow bowl and toss roulades in flour, shaking off excess.

6 In a large skillet over medium-high heat, melt 1 tablespoon butter with olive oil. When hot, brown roulades on all sides. Remove to baking dish.

7 Add marsala to pan, scraping up bits and reduce to 1/4 cup. Add remaining tablespoon of butter and pour over roulades. Sprinkle with parmesan and bake for 10 minutes.

8 Remove toothpicks and place roulades on serving dish. Spoon a bit of pan juices over and serve.

servings  use metric
original recipe yield: 4 Servings

If you use our recipes - please give foodie kitchen credit and link to