2carrotscut in half and then into matchstick wedges
1medium zucchinialso cut into matchstick wedges
Salt and freshly ground pepper
1cup2% low-fat milk
1tablespoonwhole-grain dijon style mustard
Heat the oven to 400°F. Slice the chicken breasts in half laterally across the middle to form two thinner pieces. Place inside a large zip-top bag and pound gently with a meat mallet so all parts of the breast are uniform in thickness. Season with salt and freshly ground pepper.
Blanch the carrots in boiling water for about 5 minutes, or until crisp-tender. Immediately put under cold running water to stop the cooking process; pat dry. Divide the carrots and zucchini between the chicken breast, sprinkle a bit of dill over. Roll the breast around the filling then place, seam side down, in a small baking dish, just large enough to hold the chicken pieces snugly. Pour the chicken stock over, cover with foil, and place in the oven. Cook for 20 minutes.
While the chicken bakes, prepare the champagne sauce. In a small saucepan, reduce the champagne over medium heat until reduced by half; mix the cornstarch and mustard with the milk; add to the champagne and cook, stirring, until it thickens. If the sauce is too thin, add a bit more cornstarch, mixed with either champagne or milk, until you have the consistency you desire. Taste and season with salt and pepper.
Remove the chicken from the oven; slice, or not, and serve the sauce over. If you made the optional mushrooms spoon them over the top. Sprinkle a bit more dill over and serve.