Walnut–Herb Chicken Roulade
- Yield: Serves 4
- Prep Time: 15 minutes
- Cooking Time: 16 minutes
- 4 (4- to 5-oz.) boneless, skinless chicken breasts
- 2 tbsp. chopped fresh basil
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh oregano
- 1/4 cup finely chopped walnuts, toasted
- 1/4 cup shredded reduced-fat mozzarella
- 1 tbsp. olive oil
- Preheat oven to 425°F. Place chicken on a cutting board. With the edge of the knife parallel to the board, cut down the length of the side of each breast almost (but not through) to the other edge, opening as you go. Then open the chicken like a book. Place between sheets of plastic wrap and pound to a 1/4-inch thickness. Season with pepper to taste; set aside.
- For the filling, in a small bowl combine basil, thyme, oregano, walnuts and mozzarella.
- To assemble the roulades, place one-fourth of herb mixture in the center of each breast; spread to within 1 inch of edges. Roll chicken up and over filling, tucking in filling to enclose. Tie with kitchen string or secure with toothpicks.
- Heat oil in a large ovenproof pan over medium-high heat. Add roulades; cook 3 to 4 minutes per side or until golden. Place pan in oven. Bake 10 to 12 minutes or until an instant-read thermometer registers 165°F. Remove and discard string. Cut each roulade into slices, and serve.
Per serving: 189 calories, 11g fat, 2g saturated fat, 61mg cholesterol, 107mg sodium, 1g carbohydrate, 1g fiber, 23g protein