Chicken Asparagus Roll-Ups

Chicken Asparagus Roll-Ups
Chicken Asparagus Roll-Ups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    chicken cutlets

  • Salt and freshly ground black pepper

  • 4

    thin slices provolone cheese

  • 4

    thin slices prosciutto

  • 12

    thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained

  • 1

    tablespoon extra-virgin olive oil

  • 2

    tablespoons butter

  • 2

    tablespoons all-purpose flour

  • 1

    cup chicken stock or vegetable stock

  • 1

    tablespoon Dijon mustard

  • 1/2

    lemon, zested and juiced

  • 1/4

    cup chopped, flat-leaf parsley, a handful

  • Read more at: http://www.foodnetwork.com/recipes/rachael-ray/spring-chicken-roll-ups-with-lemon-dijon-pan-sauce-recipe.html?oc=linkback

Directions

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper 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 extra-virgin olive oil, 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 to 5 minutes, turn roll-ups over and cook and other 4 to 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.

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