The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Broccoli Filled Chicken Roulade
* 2 cups broccoli florets
*
1 tablespoon water
*
1/4 cup fresh parsley
*
1 cup diced red bell pepper
*
4 ounces fat-free cream cheese, softened
*
2 tablespoons grated Parmesan cheese
*
2 tablespoons lemon juice
*
2 tablespoons olive oil
*
1 teaspoon paprika
*
1/4 teaspoon salt
*
1 egg
*
1/2 cup fat-free (skim) milk
*
4 cups cornflakes, crushed
*
1 tablespoon dried basil leaves
*
8 boneless skinless chicken breast halves
Place broccoli and water in microwavable dish; cover. Microwave at high 2 minutes. Let stand, covered, 2 minutes. Drain water.
Place broccoli in food processor or blender. Add parsley; process 10 seconds, scraping side of bowl if necessary.
Add bell pepper, cream cheese, Parmesan cheese, lemon juice, oil, paprika and salt. Pulse 2 to 3 times or until bell pepper is minced.
Preheat oven 375ºF.
Spray 11 x 7 inch baking pan with nonstick cooking spray.
Lightly beat egg in small bowl. Add milk; blend well.
Place cornflake crumbs in shallow bowl. Add basil; blend well.
Pound chicken breasts between two pieces of plastic wrap to 1/4 inch thickness using flat side of meat mallet or rolling pin.
Spread each chicken breast with 1/8 of the broccoli mixture, spreading to within 1/2 inch of edges.
Roll up chicken breast from short end, tucking in sides if possible; secure with wooden picks.
Dip roulades in milk mixture; roll in cornflake crumb mixture.
Place in prepared baking pan. Bake longer pink in center and juices run clear. Remove and discard wooden picks.
