Posted: Oct 19, 2012 12:05 PM
Updated: Oct 19, 2012 2:56 PM
TUCSON - Today on News 4 Cooks at Noon, Chef Kathy Bullerman from Kuisine by Kathy stopped by to make:
Chicken Roulsades with Mustard Sauce
1/2 cup plus 1/3 cup low fat plain yogurt
1T. plus 1 tsp. Dijon Mustard
2tsp. chopped fresh chives
2T. melted butter
2T. chopped fresh basil
4 skinless boneless chicken breasts halves, about 6oz. each pounded to 3/8 inch thickness
Salt and pepper
1 cup fine fresh bread crumbs
1/2 cup grated Parmesan Cheese
To make the sauce: Stir together the 1/2 cup yogurt, the 1T. mustard and the chives in a small bowl. Let the sauce stand at room temperature to lose its chill while the chicken breasts bake.
Preheat the oven to 400 degrees. Lightly brush a baking sheet with some of the melted butter.
Sprinkle 1 1/2 tsp. of the basil in the center if 1 chicken breast and season with salt and pepper. Fold in the short ends of the breast about 1/2 inch. Starting on the long side, roll up the breast, enclosing the basil. Repeat with the remaining breasts.
In a shallow bowl, stir together the 1/3 cup yogurt and the remaining 1 tsp. mustard. In a shallow dish, stir together the bread crumbs and cheese. Roll each chicken breast in the yogurt mixture, and then coat with the crumb mixture. Place on the prepared baking sheet and drizzle with the remaining melted butter. Bake until the coating is golden brown and the chicken shows no sign of pink when cut into the center, about 30 minutes. Serve hot with a dollop of the sauce on the side.
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