Chicken Breast Roulades with Herbs

Chicken Breast Roulades with Herbs

adapted from Cooking Light Annual Recipes 1997

Makes 1 serving           0 WW Blue points

1 boneless skinless chicken breast, butterflied and pounded to 1/4" thick

Montreal Steak Seasoning

Cooking spray

1 cup fresh baby spinach

1/2 clove garlic, minced

4 strips roasted red bell peppers, jarred or homemade

2 cups chicken broth

pinch of salt

1/8 tsp peppercorns

2 bay leaves

2 small thyme sprigs

2 small basil sprigs

1/2 tsp dried tarragon or a sprig of fresh

Cook the spinach and garlic in a pan coated with cooking spray until wilted.

Sprinkle the Montreal Steak seasoning on the chicken.

Spoon the spinach evenly over the chicken leaving about 1/4 inch border around the edges and top with roasted red pepper strips.

Roll up jelly roll style and secure with toothpicks. Set aside.

Combine the broth, salt, peppercorns, bay leaves, thyme, basil and tarragon in a saucepan. Bring to a simmer and cook 5 minutes.

Add the chicken rolls and cook about 20 minutes or until the chicken is cook through.

Remove the chicken rolls. Allow to cool slightly. Remove the toothpicks and cut into several pieces.

Enjoy!