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.
Yield 4 servings
Ingredients
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. |
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| 2 | Mix together scallions, parsley and basil. Spread this mixture evenly on each of breasts. |
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| 3 | Slice mozzarella into 1/4 inch slices and divide evenly among breasts, placing in center. |
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| 4 | Roll up breasts and secure with toothpicks to form roulades. Chill 1/2 hour. |
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| 5 | Preheat oven to 400°F. Place flour in shallow bowl and toss roulades in flour, shaking off excess. |
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| 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. |
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| 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. |
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| 8 | Remove toothpicks and place roulades on serving dish. Spoon a bit of pan juices over and serve. |
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