Roulades Rule

By MAYI BRADY

Feb. 16, 2000 12 AM PT

TIMES STAFF WRITER

You’d expect a good meal in half an hour, yes. But one that looks impressive as well?

This recipe for Chicken Roulades will do the trick, satisfying your speed need as well as being attractive enough for guests. If you’re comfortable in the kitchen, this should be no problem.

A good shortcut: Microwave the spinach so it’s ready to go when you assemble the chicken. Keep a box in the freezer, and you’ll be sure to impress any unexpected guests who happen to drop in at dinner time.

Serve this with an easy rice dish.

Chicken Roulades

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

1 (10-ounce) package frozen chopped spinach

4 boneless chicken breasts

Salt, pepper

1 (5-ounce) package goat cheese

2 tablespoons butter

3/4 cup chicken broth

* Cook spinach in microwave according to package directions; drain.

* Place chicken breasts on sheet of plastic wrap on work surface and cover them with another piece of plastic wrap. Pound chicken with meat mallet or rolling pin until about 1/4 inch thick. Season both sides with salt and pepper. With chicken skin side down on board, put 1/4 of spinach down center of each breast. Crumble cheese over spinach. Roll chicken breasts, securing each with toothpick.

* Melt 1 tablespoon butter in large skillet over medium-high heat. Add roulades and cook, covered, turning them so they brown evenly, until done, about 10 to 12 minutes. Remove roulades and keep warm. Add chicken broth to skillet and de-glaze pan over high heat, scraping up any brown bits. Cook until broth is reduced by half, about 3 to 4 minutes. Stir in remaining butter. Add salt and pepper to taste. Spoon sauce over chicken.

4 servings. Each serving: 357 calories; 571 mg sodium; 131 mg cholesterol; 16 grams fat; 3 grams carbohydrates; 49 grams protein; 0.65 gram fiber.

Rice With Pine Nuts

Active Work Time: 5 minutes * Total Preparation Time: 20 minutes * Easy

1 tablespoon butter

1/4 cup pine nuts

2 cups water or chicken broth

1 cup rice

* Melt butter in a saucepan over medium heat. Add pine nuts and cook, stirring, until golden, about 3 minutes. Remove nuts and set aside.

* Add water to pan and bring to boil. Add rice, reduce heat to low and simmer, covered, until done, about 15 minutes.

4 servings. Each serving: 210 calories; 30 mg sodium; 8 mg cholesterol; 8 grams fat; 31 grams carbohydrates; 5 grams protein; 0.08 gram fiber.

Chicken Roulades

Rice With Pine Nuts