Baked ChickenRoulade

By ctaubenheim

Ingredients

• 4 skinned and boned chicken breasts (about 1 1/2 lb)
• 1/2 tsp pepper
• 1/4 tsp salt
• 1 (3oz) pkg baby spinach
• 4 garlic cloves, minced and divided
• 2 tsp olive oil
• 12 fresh thin asparagus spears (about 1 lb)
• wooden picks
• 5 Tbsp butter, divided
• 2 Tbsp olive oil
• 1 Tbsp all purpose flour
• 2 Tbsp dry white wine
• 3/4 cup chicken broth
• 1 tsp fresh lemon juice
• 2 Tbsp chopped fresh flat leaf parsley
• 2 Tbsp drained caper

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 425. Place chicken between 2 sheets of heavy duty plastic between 2 sheets of heavy duty plastic wrap, and flatten to 1/4 inch thickness using flat side of a meat mallet or rolling pin. Sprinkle chicken with pepper and salt. Saute spinach and 2 minced garlic cloves in 2 tsp hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt. Transfer spinach mixture to a plate. Wipe skillet clean. Spoon spinach mixture over each breast, leaving a 1/2 inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken and secure with wooden picks. Melt 3 Tbsp butter with 2 Tbsp olive oil in skillet over medium high heat; add chicken. Cook 6-8 minutes, turning to brown on all sides. Transfer skillet to oven, and bake at 425 for 15 minutes. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm. Melt remaining 2 Tbsp butter in skillet over medium high heat; add remaining garlic. Saute 1 - 2 minutes or until tender and fragrant. Whisk in flour; cook 1 minute. Add white wine; cook, stirring constantly, 1 minute. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir inn parsley and capers; spoon sauce over chicken. Serve immediately.