Chicken & Basil Roulades with Mustard Sauce

Fresh bread crumbs are quick & easy to make. Use slices of any firm-textured, coarse country bread—1 or 2 days old is perfect. If the slices are very fresh, then lay them on a counter top & leave overnight to dry out. Tear the slices into large pieces (don't bother to remove the crusts), put in a food processor or blender & process, in batches, to the desired texture, from coarse to medium to fine. This recipe is from the Williams-Sonoma Collection Series.

For the sauce: in a small bowl, stir together & let stand at room temperature to lose its chill while the chicken breasts bake:
1/2c Plain low-fat yogurt (Greek)
1T Dijon Mustard
2t Chopped Fresh Chives

For the Chicken:
2T Unsalted Butter, melted
2T Chopped Fresh Basil
4 Boneless, Skinless Chicken Breast Halves (6 oz. ea), pounded to 3/8”
Salt & freshly ground pepper, to taste
1/3c Plain low-fat yogurt
1t Dijon mustard
1c Fine Fresh Bread Crumbs
1/2c Grated Parmigiano-Reggiano or Pecorino Romano cheese

Preheat oven to 400F. Lightly brush a baking sheet (preferably nonstick) with some of the melted butter.

Sprinkle 1 1/2t of the basil in the center of each chicken breast & season with salt & pepper. Fold in the short ends of the breast about ½”. Starting at a long side, roll up the breast, enclosing the basil.

In a shallow bowl, stir together yogurt & mustard. In a shallow dish, stir together the bread crumbs & cheese. Roll each chicken breast in the yogurt mixture & then coat with the crumb mixture. Place on the prepared baking sheet & drizzle with the remaining melted butter.

Bake until the coating is golden brown & the chicken shows no sign of pink when cut into the center, about 30 minutes. Serve hot, with a dollop of the sauce on the side.