Easy entertaining idea: Chicken roulades

UNCLE BEN’S® Heart Healthy Long Grain & Wild Rice  – Stuffed Chicken Roulades with Cranberry Sauce

Prep time: 20 minutes

Cook time: 52 minutes

Makes: Four servings, each serving equal to one chicken roulade with 3 tablespoons cranberry sauce

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 of 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 degrees F.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.  Add the chicken roulades to the pan and cook, rotating for 5 minutes or until browned on all sides.  Remove roulades from the pan and place on a small sheet pan lined with foil.  Bake in the oven at 350 degrees F for 15 minutes or until cooked through. 

While roulade bakes, prepare the sauce. Place the cranberries, juice, water, and sugar in a small saucepan.  Bring sauce to a boil over medium-high heat and then reduce the heat to low, cover the pan, and simmer until most cranberries have burst, about 12 minutes. Combine the cornstarch with 2 teaspoons of water and add to the sauce; stir well. Simmer sauce for 1-2 minutes until thickened and press the cranberries slightly to mash. Remove from heat and add the orange zest.

To serve, remove toothpicks from roulades and cut the roulades horizontally into 3-4 slices. Top the roulades with cranberry sauce.

Serving Suggestion:

Arrange the sliced roulades on a bed of baby salad greens. Top with the cranberry sauce and drizzle lightly with balsamic vinegar.