STUFFED CHICKEN ROLLUPS
3 boneless chicken breasts
1 box stuffing mix, made as directed
6 tbls Country Crock Light
1/8 cup all purpose flour
1 cup chicken broth (I made from bouillon)
1 cup skim milk
Slice each chicken breasts across vertically to make 2 thinner cutlets. Put each piece between plastic wrap and pound it out thin enough to roll up. Put 1/4 cup stuff mix in the center of each chicken breast. Don't spread it to the edges so it won't spill out. Roll up tight enough to hold together and secure with one or two toothpicks.
Spray a large pan with a little bit of oil spray and brown both sides. You may also need to turn them on their sides to brown as well. Remove from pan and wipe it down if needed. Add in the butter spread and once melted whisk in the flour. It will be dry instead of smooth such as with real butter. Stir just a couple minutes then slowly pour in the chicken broth while whisking the entire time. Once you've added all of it continue to whisk until it is smooth. If you have some small lumps it's ok! Next whisk in the milk. Cook several more minutes or until just starting to thicken but not completely.
Put the chicken back into the pan, lower the heat to about medium and cover. Cook until chicken is done. This will totally be dependent on the size of your chicken so the time will vary. Once done remove the chicken and if needed cook and reduce the gravy until your desired thickness. My gravy reduced by half which left 1 cup. This calculated to be a little over 2 tablespoons for each rollup. Be sure to measure your gravy and divide by 6 to get the correct amount for each one of your rollups.
Makes 6 rollups. Each rollup is 2 points on the Blue and Purple plan. Green plan will need to add on points for the actual ounces of chicken used per rollup.
The gravy adds 2 points per rollup on all three plans.
YouTube Let's Cook Video
3 boneless chicken breasts
1 box stuffing mix, made as directed
6 tbls Country Crock Light
1/8 cup all purpose flour
1 cup chicken broth (I made from bouillon)
1 cup skim milk
Slice each chicken breasts across vertically to make 2 thinner cutlets. Put each piece between plastic wrap and pound it out thin enough to roll up. Put 1/4 cup stuff mix in the center of each chicken breast. Don't spread it to the edges so it won't spill out. Roll up tight enough to hold together and secure with one or two toothpicks.
Spray a large pan with a little bit of oil spray and brown both sides. You may also need to turn them on their sides to brown as well. Remove from pan and wipe it down if needed. Add in the butter spread and once melted whisk in the flour. It will be dry instead of smooth such as with real butter. Stir just a couple minutes then slowly pour in the chicken broth while whisking the entire time. Once you've added all of it continue to whisk until it is smooth. If you have some small lumps it's ok! Next whisk in the milk. Cook several more minutes or until just starting to thicken but not completely.
Put the chicken back into the pan, lower the heat to about medium and cover. Cook until chicken is done. This will totally be dependent on the size of your chicken so the time will vary. Once done remove the chicken and if needed cook and reduce the gravy until your desired thickness. My gravy reduced by half which left 1 cup. This calculated to be a little over 2 tablespoons for each rollup. Be sure to measure your gravy and divide by 6 to get the correct amount for each one of your rollups.
Makes 6 rollups. Each rollup is 2 points on the Blue and Purple plan. Green plan will need to add on points for the actual ounces of chicken used per rollup.
The gravy adds 2 points per rollup on all three plans.
YouTube Let's Cook Video