Heart Healthy Long Grain & Wild Rice Stuffed Chicken Roulades with Cranberry Sauce
From Family Features
Ingredients for the Roulades:
4 4-ounce boneless skinless chicken breasts, pounded to 1/4- inch thickness
1/4 teaspoon salt
1/4 teaspoon black pepper
1 6-ounce package Uncle Ben's Long Grain & Wild Rice, prepared according to package instructions, omitting butter or oil
1 tablespoon olive oil
Ingredients for the Cranberry Sauce:
1 cup fresh or frozen cranberries
1/2 cup orange juice
1/4 cup water
2 tablespoons brown sugar plus 1 teaspoon
1 teaspoon corn starch
1/4 teaspoon fresh orange zest
Instructions:
Place each pounded chicken breast out on a cutting board and spread with 1/3 cup rice, leaving a 1/4-inch border all around the edge. Tightly roll up each chicken breast, starting with the short side, and secure the ends with a toothpick.
Preheat oven to 350°F.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken roulades to pan and cook, rotating for 5 minutes or until browned on all sides. Remove roulades from pan and place on a small sheet pan lined with foil. Bake 15 minutes or until cooked through.
While roulade bakes, prepare sauce. Place cranberries, juice, water, and sugar in a small saucepan. Bring sauce to a boil over medium-high heat and then reduce heat to low, cover pan, and simmer until most cranberries have burst, about 12 minutes. Combine cornstarch with 2 teaspoons of water and add to sauce; stir well. Simmer sauce for 1-2 minutes until thickened and press cranberries slightly to mash. Remove from heat and add orange zest.
To serve, remove toothpicks from roulades and cut the roulades horizontally into 3-4 slices. Top the roulades with cranberry sauce.
Nutrition Information (per serving):
Calories: 306; Fat: 7 grams; Saturated Fat: 2 grams; Cholesterol: 89 mg; Carbohydrates: 24 grams; Dietary Fiber: 2 grams; Protein: 34 grams; Vitamin C: 30% DV
