Weekly Recipe: Chicken Rolls with Tomato Compote

Chicken Rolls with Tomato Compote
Serves 4
4 Points value

6oz bag baby spinach
1 tsp olive oil
1/2 red onion, chopped
1 pint grape or cherry tomatoes, halved
1/4 tsp salt
1 tsp balsamic vinegar
2oz reduced-fat black pepper goat cheese, crumbled
1/4 cup sun-dried tomatoes (not packed in oil), chopped
4 3oz chicken cutlets
1/2 cup reduced-sodium chicken broth

Bring 1 inch of water to a boil in a large saucepan. Add half the spinach and cook, stirring constantly, just until wilted, about 30 seconds. Transfer with a slotted spoon to a colander. Repeat with remaining spinach. Let cool and then squeeze dry.

To make the compote, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 minutes. Stir in the grape tomatoes and salt; cook, stirring occasionally, until the tomatoes begin to soften, about 2 minutes. Stir in the vinegar and set aside.

Mix the cheese and sun-dried tomatoes in a small bowl. Place the cutlets on a sheet of plastic wrap with the wide ends facing you. Working with 1 cutlet at a time, place 1/4 of the spinach in a line down the center of the cutlet, leaving a 3/4 inch border along the long sides; place 1/4 the cheese mixture at the wide end near you. Starting at the wide end, roll up and secure with a toothpick. Repeat to make 4 rolls.

Spray a medium nonstick skillet with nonstick spray and set over medium heat. Add the rolls and cook, turning occasionally, until browned, 5-6 minutes. Add the broth and bring to a boil. Reduce the heat and cook, covered, turning occasionally, until the rolls are cooked through, about 7 minutes. Transfer the rolls with a slotted spoon to a cutting board; cover loosely with foil and keep warm.

Bring the pan juices to a boil and cook until reduced to 3 Tbsp, about 1 minute. Stir in the reserved tomato compote; reduce the heat and cook until heated through.

To serve, remove the toothpicks from the rolls and cut each roll into 3 slices. Serve topped with the compote.

196 calories, 7g fat (3g saturated fat), 3g fiber, 452mg sodium

-- from Weight Watchers Magazine, Sep/Oct 2008