Menu Monday

m, t, f, s

Chicken & Basil Roulades

Sauce: ½ cup plain lowfat yogurt
1 tablespoon Dijon mustard
2 teaspoons chopped fresh chives

2 tablespoons butter, melted
4 skinless, boneless chicken-breast halves pounded between 2 pieces plastic wrap to 3⁄8 in. thick
1 cup chopped fresh basil
½ teaspoon each salt and freshly ground pepper
⅓ cup plain lowfat yogurt
1 teaspoon Dijon mustard
1 cup fine fresh bread crumbs
½ cup grated Parmesan cheese


Sauce: Mix ingredients in a small bowl. Let stand at room temperature while chicken bakes.

Heat oven to 400°F. Lightly brush a baking sheet (preferably nonstick) with some of the melted butter.

Sprinkle basil in center of each breast; season with salt and pepper. Fold in short ends; roll up from long side.

Mix yogurt and mustard in a shallow bowl, bread crumbs and cheese in a shallow dish. Roll breasts in yogurt mixture, then crumb mixture. Place on baking sheet; drizzle with remaining butter.

Bake about 30 minutes until coating is golden brown and chicken shows no sign of pink when cut into center. Serve with a dollop of sauce on the side.