Monday, October 17, 2011

Asparagus Chicken Roulade

We had our good friends over for dinner and I wanted to make something special. My only dilema was that it had to be something I could cook in an hour. I had this recipes in my binder for over a year and don't know why I didn't make this sooner. It was so simple and delicious. 

Since I knew I would only have one hour to cook, I prepped the chicken the night before. I took two plastic bags and placed one, defrosted, chicken breast at a time between the plastic bags and pounded them with my meat mallet to about 1/4" thick. Once I did that to all four breasts, I sliced them in half--now that the breasts were flattened they were too large. I then placed the chicken in a bowl, covered it and placed it in the fridge. The next day, I took the chicken out and only had to start assembling the roulades. Also I love for my chicken to have a golden crust. So before placing the chicken in the oven, I melted 1 tablespoon of butter in a pan and browned the chicken lightly. The butter gave the chicken a beautiful golden color. I served my asparagus chicken roulade with my delicious penne vodka. Enjoy!

Asparagus Chicken Roulade
Serves 6-8
Recipe adapted from Ladies Home Journal

4 (1-3/4 lbs total) boneless, skinless chicken breasts
Salt and ground black pepper
4 teaspoons Dijon mustard
8 slices prosciutto
1/2 cup crumbled goat cheese
8 asparagus stems, cut into 2-1/2-inch pieces

1. Heat broiler to high with rack 4 inches from heat. Line a baking sheet with foil; set aside.

2. Slice chicken breasts horizontally into 2 thin pieces. If necessary, layer between sheets of plastic wrap and pound to 1/4 inch thick. Lay breasts, smooth side down, on work surface; season with salt and pepper. Spread each with 1/2 tsp of Dijon. Layer with prosciutto, goat cheese and asparagus. Roll up, starting at the wide end of each breast. In a pan, melt 1 tablespoon of butter. Place roulades in pan for 2 minutes on each side--until chicken gets a nice golden crust. Then place on the baking sheet, seam side down.

3. Sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 6 to 8 min, rotating baking sheet halfway through.

Nutrition Facts: Servings Per Recipe 4 Calories(kcal)337, Protein(gm)56, Carbohydrate(gm)2, Fat, total(gm)11, Cholesterol(mg)144, Saturated fat(gm)6, Dietary Fiber, total(gm)1, Sodium(mg)960, Percent Daily Values are based on a 2,000 calorie diet