2 pieces boneless, skinless chicken breast (6 oz each)
4 thin slices provolone cheese
4 thin slices ham or proscuitto
12 thin asparagus spears
1 TB olive oil
2 TB butter
2 TB all purpose flour
1 cup chicken stock
1 TB dijon mustard
1/2 lemon, zested & juiced
1/4 cup chopped, flat leaf parsley (optional)
Cavender's greek seasoning
salt & pepper
Instructions
Trim touch ends of asparagus. Boil in salted water for 2 minutes.
Drain and plunge in ice water to halt cooking process.
Halve the chicken breasts horizontally separating each into 2
cutlets. (You will end up with 4 thin chicken cutlets)
Place each halved cutlet in an individual freezer plastic storage
bag (with slider tab). Add a tablespoon of water to each bag and
pound inton1/8-inch thick cutlets.
Arrange the 4 cutlets on work surface.Season cutlets with
salt,pepper and Cavenders on the side facing up. Cover each piece
of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side
of the breast, place a small bundle of 3 asparagus spears. Wrap
and roll the chicken around the asparagus. Wash hands.
Heat about 1 tablespoon EVOO, a turn of the pan, in a nonstick
skillet over medium heat. When hot, using tongs, add the chicken
roll-ups to skillet with seam side down. Season the roll-ups with
salt and pepper. Cover the pan loosely with tin foil and cook 4-5
minutes, turn roll-ups over and cook and other 4-5 minutes. Remove
cooked roll ups to a serving plate.
Add 2 tablespoons of butter and 2 tablespoons flour Stir in the
chicken stock and Dijon mustard, scraping up any drippings from
the bottom of the pan, and simmer 1 minute. Remove from the heat,
add the lemon zest, lemon juice and parsley and spoon over
chicken.
Originally Submitted
2/25/2011
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