CHICKEN ROLLS
MAKES 4 SERVINGS.
1/2 tsp grated lemon peel
3/4 cup low sodium chicken broth
10 oz box frozen spinach, thawed, squeezed dry
2 tsp Dijon mustard
1 tbs light mayonnaise
1 tbs lemon juice
1 tbs olive oil
8 thin sliced chicken cutlets
1 clove garlic, crushed
1/2 cup shredded Gruyere cheese
In a bowl, combine Gruyere, mayonnaise, garlic, 1 tsp mustard and 1/4 tsp pepper. On each piece chicken, spread 1 heaping tbs spinach. Place 2 tsp cheese mixture on spinach. Roll up, secure with toothpicks to enclose filling. Heat oil in a skillet, add chicken. Cook until browned. REDUCE heat, add 1 tbs water. Cover cook until chicken is cooked through. Transfer to a plate, cover with foil. Into same skillet, stir broth, lemon juice, remaining mustard and 1/4 tsp salt. Cook until sauce thickens slightly. Stir in lemon peel. Remove toothpicks from chicken, slice. SERVE with sauce...
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