Just when you thought there were just so many ways that chicken could be prepared, someone comes up with a new recipe that promises to delight all who partake. This recipe for Chicken Basil Roll-Ups promises to do just that. It is a real family pleaser.
This recipe is prepared in three separate steps. The first of which can be done at anytime before the preparation of your Chicken Basil Roll-Ups. And, if your time is limited, the second step can also be prepared ahead of time; then place in an airtight, plastic container and refrigerate until use. If it is going to be more than a couple of days, it would be best to freeze, and then thaw before preparation.
Step One Basil Chicken Roll-Ups – Basil Jelly – you will need 7 ½-pint jars with rings and lids
2 cups water
1 cup basil leaves loosely packed
1 cup white vinegar
5 ½ cups white sugar
1 cup brown sugar
7 drops green food coloring
1 package pectin – I use Sure-Jell
In a large kettle, combine all ingredients except for pectin. Before putting the basil leaves in, I lightly bruise them by rolling in my hands before dropping into kettle. This brings out a little more of the basil flavor. Bring to a full boil and add pectin. Stirring constantly, return to a rolling boil, and boil for exactly one minute. Immediately remove from heat. Spoon out the basil leaves, and pour jelly into hot jars. Put lids and rings on jars, and seal. *When making jelly, I place my waiting jars into a sink of very hot water, and the lids into a shallow pan of simmering water. After jelly is poured into jars, immediately place lids and rings onto jars. Twist and seal. As the jelly cools, you will notice that the jars will seal.
Step Two Basil Chicken Roll-Ups – Filling
2 cups chopped celery
2 cups chopped onions
2 cups sliced mushrooms
2 tablespoons olive oil
Salt and pepper to taste
Over medium heat, sauté vegetables in olive oil until almost done. They will finish cooking when baked.
Step Three Basil Chicken Roll-Ups
4 Boneless, skinless chicken breasts
Preheat oven to 350º. Lightly grease a baking pan with olive oil. Place each chicken breast on a cutting board and pound with meat hammer until desired thickness. I usually try for about ¼ inch. On each pounded out chicken put a layer of Basil Jelly and a layer of sauté vegetables. Roll chicken breast up and fasten with toothpick and place into baking pan. With a knife or the back of a spoon; spread a little of the Basil Jelly over each roll – up. The added jelly will bake into the chicken as if it were a marinade. Bake for 20 – 25.
*If you don’t have a meat hammer, you can use anything flat and clean, such as a knife handle. If you do this, make sure to protect your hand from the knife blade. Use an oven mitt on the hand that holds the knife.
