Chicken Rollups with Fruity Couscous

By nancystrini

Really, really good. Works best with those pre-packaged boneless, skinless chicken breasts that are already pretty flat and even in size.

Ingredients

• 1 lb. thin asparagus, trimmed
• 1 T EVOO
• Salt and pepper
• 3 T apricot jam
• 1 T lemon juice
• 6 skinless, boneless chicken breasts (about 5 ozs. each)

Details

Preparation time 35mins
Cooking time 50mins

Preparation

Step 1

Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander and rinse with cold water. Toss with 2 T olive oil; season with salt and pepper.

Preheat grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together jam, lemon juice, and 1 t olive oil.

Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place on a baking sheet. Divide asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.

Transfer the rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.