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Preheat oven to 400F.
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SAUCE:.
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Mix 1/2 cup plain yogurt, 1 T. Dijon mustard and 2 teaspoons chopped fresh chives together.
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Set aside.
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ROULADES:.
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Chop chives and basil separately.
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Pound chicken breasts to uniform 1/2 inch thickness.
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(This is easily done by putting them one at a time into a plastic bag and whacking them with a rolling pin, the side of a meat mallet or something equally heavy and smooth-surfaced.
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).
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Take one chicken breast and sprinkle some chopped basil on top.
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Season with salt and pepper.
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Roll up and secure with toothpick or cooking twine.
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Repeat with each remaining chicken breast.
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Mix 1/3 cup plain yogurt and 1 teaspoons Dijon mustard together.
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Pour onto a plate.
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Mix breadcrumbs and parmesan cheese together.
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Pour onto a separate plate.
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Roll each roulade in yogurt mixture on plate and then roll in bread crumbs.
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Place roulades in baking dish.
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Drizzle with melted butter.
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Bake 30 minutes or until golden brown.
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REMOVE TOOTHPICKS!
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Serve with a dollop of sauce on the side.
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NOTE: I've never tried this without fresh herbs, but I can't imagine the flavor being nearly as yummy.
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ALSO, use fresh parmesan cheese -- not the stuff in the can.
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For low-carb dieters substitute ground pork rinds for the bread crumbs.
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You won't notice the difference.
