Chicken breast is an amazingly versatile meat to work with. Additionally, if you’re working towards being healthier and eating better, you’ve picked the right meat. In other words, it’s lower in calories and fat, chicken breast is a popular option amongst many. Try our take on chicken roulade, and you’ll sure find yourself wondering why haven’t you tried it earlier.
Admittedly, on its own, chicken breast is rather bland. But it doesn’t have to be. A well-seasoned meat is all it takes. Add to that a good recipe that ensures you a juicy morsel. For example, brining is a good way to ensure flavors seep well deep into the meat, and helping it retain its moisture when cooking. In addition, chicken breast is a good canvas of meat to paint a world full of flavors and seasonings. However, if you’ve been on your health journey for awhile now, you’re probably getting a little bored of chicken breast. With this chicken roulade with a creamy tomato sauce, we think you might just fall in love again.
So, if you’ve loved this recipe and would like to learn more chicken recipes, you can continue on with our Chicken Breast with Fennel and Tomatoes recipe.
How to Make Chicken Roulade with Creamy Tomato Sauce
This easy chicken roulade recipe ensures you that dry chicken breasts is a thing of the past. Paired with a delectable creamy tomato sauce for a simple healthy meal.
Ingredients
- 3 chicken breasts, boneless, skinless, halves, slightly flattened
- 8 oz cream cheese, softened
- 1 green onion, chopped
- 12 oz bacon
- 14 oz tomatoes with juice, (1 can), diced
- 5 oz cream, cooking
- 3 tbsp all-purpose flour
- ½ cup white wine
- 3 tbsp olive oil
- 1 cup chicken stock
- handful basil, torn
- salt and black pepper, to taste
- fresh parsley, for garnish
Instructions
- Cream together the cheese and chopped onions.
- Season chicken breasts with salt and ground black pepper.
- Layer bacon on top of chicken breasts followed by spreading the cream cheese mixture.
- Roll chicken breasts upward to form cylinders.
- Secure each little bundle with a toothpick or two.
- Heat up oil in a pan and sear the bacon-wrapped chicken until golden. Set aside and draw excess oil if necessary.
- Add flour into the same pan to form a roux.
- Deglaze with white wine and reduce briefly.
- Add the diced tomatoes and chicken stock. Simmer for at least 15 minutes or until reduced by ½.
- Return the chicken and allow to stew for at least 10 minutes or until the chicken is not pink at the center. Draw the chicken and set it aside.
- Add the cream into the sauce and continue to simmer until thick sauce consistency.
- Add the torn basil into the sauce and mix slightly. Season with salt and black pepper to taste.
- Serve the chicken with the sauce and garnish it accordingly.
Nutrition
- Sugar: 9g
- :
- Calcium: 191mg
- Calories: 1858kcal
- Carbohydrates: 23g
- Cholesterol: 550mg
- Fat: 139g
- Fiber: 1g
- Iron: 3mg
- Monounsaturated Fat: 39g
- Polyunsaturated Fat: 9g
- Potassium: 787mg
- Protein: 122g
- Saturated Fat: 71g
- Sodium: 5761mg
- Trans Fat: 1g
- Vitamin A: 2769IU
- Vitamin C: 2mg
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Frequently Asked Questions
Can I use regular milk in place of coconut milk?
If you don’t have coconut milk, you can use any other type of milk you have at home. From almond to cow’s milk. However, coconut milk does give this dish a certain depth of flavor that you will be missing if you substitute it. Alternatively, you can even choose to use Greek yogurt which gives this dish an extra thickness. If the sauce becomes too thick, add a little water until you get the desired consistency.
Conclusion
More than your regular chicken roulade, this recipe lends plenty of flavor. With the coconut milk and pumpkin spice, we guarantee that this will become your new favorite recipe for when you're looking to impress. Let us know how it turned out for you, we love hearing from you guys in the comments.Have your own special recipe to share? Submit Your Recipe Today!
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