Chicken And Basil Roulades With Mustard Sauce Food

CHICKEN & BASIL ROLL-UPS WITH MUSTARD SAUCE

Steps:

• First make your sauce and set aside at room-temp while the chicken is cooking.
• Pre-heat the oven to 400 degrees.
• Mix chopped basil and garlic and place 1 tablespoon on each chicken breast.
• In shallow bowl mix yogurt& mustard.
• In dish mix bread crumbs& cheese.
• Roll-up chicken to enclose basil& secure with tooth-pic.
• Dip in yogurt then bread/cheese mixture.
• Place on sprayed baking dish and drizzle with melted butter.
• Bake for 30 minutes and serve with a dollop of sauce.

CHICKEN, BASIL, PROSCIUTTO AND GOAT CHEESE ROULADE WITH A LEMON

Steps:

• Preheat oven to 350 degrees.
• Place the chicken between plastic sheets or preferably Silpats and pound with a heavy skillet to 1/4 inch thickness. I like to do this with a large value pack and freeze the extras, individually, after sealing with the FoodSaver . This way I have this done for the next few times I want this recipe or a Chicken Cordon Blue. Place the chicken breasts on a sheet pan laid out flat. Have toothpicks ready on the pan to hold them shut.
• On a separate plate, lay out the 4 pieces of prosciutto, basil leaves and with a small ice cream scoop dish out 4-1 oz scoops of goat cheese. First place the prosciutto on each breast, then put the goat cheese on the prosciutto (spread out some with the scooper) then put the basil leaves on the cheese and press down to spread out evenly. Roll the chicken breasts up and put a tooth pick in to hold.
• In a heavy sauce pan, melt 2 tbs butter. Add the garlic and cook until soft. Add the white wine and 1-1/4 cup chicken broth. Bring to a boil and reduce until half.
• While the sauce is reducing, heat on medium high 1 tbs olive oil and 1 tbs butter in an oven proof skillet. Add the chicken rolls. Braise the chicken on all sides, then add 1/2 cup chicken broth to the pan and place in the oven. The extra broth helps to keep the chicken moist while it is cooking through in the oven.
• Once the chicken is cooked though, remove from the oven and place on a plate and cover loosely with aluminum foil. Pour the contents of the skillet into the sauce and sauce and stir. Add the creme fraiche and the the tarragon and lemon and stir.
• Place a small ladle full of sauce on a plate and put the chicken roll in it.
• Serve with a rice dish (rice pilaf) and steamed vegetables.

BASIL ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

CHICKEN WITH BASIL AND MUSTARD SAUCE

Steps:

• Stir flour, salt and pepper together. Dredge chicken in this mixture and set aside.
• In a bowl, add broth, wine and dijon mustard.
• In a pan, heat olive oil and fry chicken for 2 minutes per side. Remove and set aside.
• Heat more oil in the pan and fry shallots for 30 seconds. Add in your wine/broth/mustard mix and bring to a boil.
• Add chicken in and cook another 2 mins per side.
• Serve with crusty bread.

CHICKEN AND BASIL ROULADES WITH MUSTARD SAUCE

Steps:

• Preheat oven to 400°F.
• SAUCE:.
• Mix 1/2 cup plain yogurt, 1 T. Dijon mustard and 2 teaspoons chopped fresh chives together. Set aside.
• ROULADES:.
• Chop chives and basil separately.
• Pound chicken breasts to uniform 1/2 inch thickness. (This is easily done by putting them one at a time into a plastic bag and whacking them with a rolling pin, the side of a meat mallet or something equally heavy and smooth-surfaced.).
• Take one chicken breast and sprinkle some chopped basil on top. Season with salt and pepper. Roll up and secure with toothpick or cooking twine.
• Repeat with each remaining chicken breast.
• Mix 1/3 cup plain yogurt and 1 teaspoons Dijon mustard together. Pour onto a plate.
• Mix breadcrumbs and parmesan cheese together. Pour onto a separate plate.
• Roll each roulade in yogurt mixture on plate and then roll in bread crumbs.
• Place roulades in baking dish. Drizzle with melted butter.
• Bake 30 minutes or until golden brown. REMOVE TOOTHPICKS!
• Serve with a dollop of sauce on the side.
• NOTE: I've never tried this without fresh herbs, but I can't imagine the flavor being nearly as yummy. ALSO, use fresh parmesan cheese -- not the stuff in the can.
• For low-carb dieters substitute ground pork rinds for the bread crumbs. You won't notice the difference.