Asparagus Chicken Roulade
Category: Main Dish             Servings:


4 (1-3/4 lbs total) boneless, skinless chicken breasts
Salt and ground black pepper
4 tsp Dijon mustard
8 slices prosciutto
1/2 cup crumbled goat cheese (I use provolone)
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; place on the baking sheet, seam side down.

3. Coat lightly with cooking spray and sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 8 to 10 min, rotating baking sheet halfway through.

NOTE: I use provolone cheese and I also have used a Hollandaise Sauce insdead.
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