- Special Pricing
If you have only enjoyed rouladen prepared with red meat, this version, made with flattened boneless, skinless chicken breasts will be a pleasant, lighter alternative. Cheese-lovers can add a thin slice of provolone or Swiss over the ham before topping with the roasted red pepper.
- 4 boneless, skinless chicken breast halves (1 pound total)
- 4 teaspoons honey mustard or Dijon-style mustard
- 4 slices thinly sliced fully cooked ham (1 1/2 ounces total)
- One 7 1/4-ounce jar roasted red peppers, drained
- 1 tablespoon cooking oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
- 2 teaspoons cornstarch
- 1 tablespoon water
Companion recipe: Chicken Broth
Rinse chicken; pat dry. Place each breast half between 2 pieces of plastic wrap. Working from the center to the edges, pound chicken lightly with the flat side of a meat mallet to a 1/4-inch thickness. Remove plastic wrap.
Spread each of the chicken breast halves with 1 teaspoon of the mustard. Place a slice of ham on each breast, then a roasted red pepper half. Fold in long sides of chicken and roll up jelly-roll style. Secure with wooden toothpicks.
In a large, heavy skillet brown the chicken rolls in hot oil on all sides over medium heat. Add chicken broth and wine. Bring to boiling; reduce heat. Cover and simmer for 25-30 minutes, or till chicken is tender and no pink remains. Remove chicken from skillet; keep warm.
Stir tomato paste and basil into skillet. Stir together cornstarch and water; stir into skillet. Cook and stir till thickened and bubbly. Cook and stir for 1-2 minutes more.
To slice rouland, remove the cooked chicken rolls to a cutting board and cut across into spirals. Arrange the slices decoratively on a plate and drizzle with pan sauce. Egg noodles and steamed vegetables complete the meal.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
379 calories; 9g total fat; 144mg cholesterol; 687mg sodium; 8g carbohydrates; 1g fiber; 59g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .