Chicken Asparagus Roll-Ups
By á-48214
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
Details
Preparation
Step 1
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.
You'll also love
- doTERRA Creamy Fruit Dip with... 4.5/5 (2 Votes)
- Parmesan Ranch Baked Pork Chops 3.5/5 (2 Votes)
- Birthday Batter Cheesecake Dip... 5/5 (1 Votes)
- Pioneer Woman Creamy Rosemary... 5/5 (1 Votes)
- Lobster Ravioli with Seared... 4/5 (2 Votes)
Review this recipe