Chicken Spinach Roulades

By Zopmama

For this French classic, Gruyere and spinach are rolled up in chicken and cooked until it becomes a lusciously melted. A simple chicken broth reduction pulls it all together.

Serve with steamed green beans as the sauce makes a great accompaniment.
Original Recipe from Good Housekeeping Jan. 2013.

Ingredients

• Sauce:
• 1/2 cup (1 1/2 ounces) Gruyère cheese, shredded
• 1 tablespoon light mayonnaise
• 1/3 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 teaspoons Dijon mustard, Stone Ground preferred
• 8 (about 3 ounces each) thin-sliced chicken cutlets
• 1 box (9- to 10-ounce) frozen spinach, thawed and squeezed dry
• 1 tablespoon olive oil
• 1 1/2 cups lower-sodium chicken broth (or 3/4 broth & 3/4 white wine)
• 2 teaspoon Dijon Mustard
• 2 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1 teaspoon freshly grated lemon peel

Details

Preparation time 20mins
Cooking time 40mins
Adapted from goodhousekeeping.com

Preparation

Step 1

1.In small bowl, combine Gruyère, mayonnaise, garlic, 2 teaspoons mustard, 1/4 teaspoon pepper, and 7 oz. spinach.

2.On each piece chicken, spread 1-1 1/2 heaping tablespoons spinach mixture. Roll up, starting at short end. Secure with toothpicks to enclose filling.

3.Heat oil in 12-inch skillet on medium-high; add chicken. Cook 5 to 8 minutes or until browned, turning occasionally. Reduce heat to medium; add 1 tablespoon water. Cover; cook 5 minutes or until chicken is cooked through (165 degrees F), turning over once. Transfer to plate and cover with foil.

4.Into same skillet on medium-high, stir chicken broth, lemon juice, remaining 2 teaspoons mustard, and 1/4 teaspoon salt. Cook 4 minutes or until sauce thickens slightly. Stir in lemon peel.

5.Remove toothpicks from chicken and slice.