CHICKEN ROULADES WITH CURRY SAUCE

Chicken Roulades With Curry Sauce image

Number Of Ingredients 13

4 boneless skinless chicken breast halves, (4-oz each)
8 leaves spinach (small), washed and trimmed
1/2 cup very fine carrot sticks, 1/8 x 1/8 x 2 inches
1/2 cup leek, cut same size as carrots
Freshly ground pepper (to taste)
8 broccoli spears
2 tablespoons reduced-calorie mayonnaise
1 tablespoon low-fat plain yogurt
1/4 teaspoon curry powder
2 dashes liquid red hot pepper sauce
1/4 teaspoon lemon juice
1 large tomato, cut into 8 wedges
16 leaves tender lettuce (small)

Steps:

1. Flatten chicken between sheets of wax paper to 5 x 6-inch rectangles using a heavy skillet of mallet. Remove top sheet of wax paper.2. Divide spinach evenly on top of chicken, leaving a 3/4-inch edge. Arrange carrot and leek on top of spinach season with pepper.3. Using the wax paper as a guide, roll chicken jelly-roll style. Secure each with string or toothpicks.4. In a large saucepan or skillet, add water to a depth of 2 inches. Bring to a boil lower heat add chicken rolls and simmer 12-15 minutes turning once. Reserve poaching liquid.5. Wrap each roll in plastic wrap and chill.6. Cook broccoli in poaching liquid for 3-5 minutes, or until tender crisp. Chill.7. In a small bowl combine mayonnaise, yogurt, curry, pepper sauce, and lemon juice until blended. Cut each chicken roll into 8 slices and arrange on plates with lettuce, broccoli, and tomato wedges pass sauce separately.EXCHANGES3 Lean Meat2 VegetableNUTRITION FACTSCalories 173Total Fat 5 grams Saturated Fat 1 gramCholesterol 79 milligramsSodium 194 milligramsTotal Carbohydrate 9 grams Dietary Fiber 4 gramsProtein 23 grams

Nutrition Facts : Nutritional Facts Serves