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Fresh herbs are the key to this dish, and thanks to those handy herb packets in grocery stores I'm no longer limited to serving this in summer. It's perfect for when you're entertaining company. Serve with a green salad, your favorite veggie and some rice for a wonderful, impressive meal.
- 1⁄2 cup plain yogurt
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh chives, chopped
- 2 tablespoons butter, melted
- 2 tablespoons fresh basil, chopped
- 4 skinless chicken breasts
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄3 cup plain yogurt
- 1 teaspoon Dijon mustard
- 1 cup breadcrumbs
- 1⁄2 cup parmesan cheese, grated
- Preheat oven to 400°F.
- Mix 1/2 cup plain yogurt, 1 T. Dijon mustard and 2 teaspoons chopped fresh chives together. Set aside.
- 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.