RECIPE

Chicken Roulades with Fresh Mozzarella and Basil   We often make chicken roulades with prosciutto and gooier cheeses. Sometimes we just want something a bit lighter, and this version does the trick, where the flavors of the herbs are allowed to shine. 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   Steps 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. Yield servings  use metric original recipe: 4  servings Product Foodie Kitchen products used in this recipe! Tenderizer Salt and Pepper Mills Salt and Pepper Measuring Tools Locking Tongs Zester Grater If you use our recipes - please give foodie kitchen credit and link to the www.foodiekitchen.com.