Basil Chicken Roulades

I got this recipe from The Williams-Sonoma Cookbook, which I received as a wedding gift! You can make a dipping sauce from yogurt, chives, and mustard mixed together, but I am just giving you the amounts of everything needed for the chicken.

Ingredients:

2 Tablespoons melted butter
1/2 cup plain, low-fat yogurt* (see note)
1 Tablespoon whole grain Dijon mustard
2-3 Tablespoons whole or chopped fresh basil leaves (whatever your preference)
4 skinless, boneless chicken breast halves, pounded to about 3/8 inch thickness
Salt and freshly ground black pepper
1 cup bread crumbs
1/2 cup freshly grated Parmesan cheese (not the kind in the can used for pizza!)

1. Preheat the oven to 400 F degrees. Lightly brush a baking sheet (preferably non-stick) with some of the melted butter.
2. In a shallow dish (like a pie pan) mix bread crumbs and parmesan cheese. In a separate shallow dish mix together the yogurt and mustard. 
3. If you haven't already, be sure to pound out your chicken to the proper thickness. Lightly salt and pepper each breast. Sprinkle the middle of the breast with the basil. Roll each breast up long-ways (making a long log shape).
4. Carefully, while holding the rolled breast together, roll each one in the yogurt mixture and then coat each with the crumb-parmesan mixture, coating thoroughly. 
5. Place rolls on baking sheet and drizzle with remaining melted butter.
6. Bake at 400 F degrees for about 30 minutes; until the coating is brown and the chicken shows no signs of pink when cut in the center. Serve hot (and with sauce if you so desire)

Makes 4 servings. 

*Note: Plain low-fat yogurt is great in other dishes too. I have found that it makes a fine substitution for buttermilk when mixed with regular milk. It is great to marinate chicken in for grilling as well!