Asparagus-Chicken Roulades

This is a fancy little dish but is quiet easy to prepare. I paired it with sauted rutabaga and fresh snap peas and grilled the remaining asparagus. The family enjoyed theirs with the flattened chicken breast and I substituted my meal with Tilapia. If you prefer, you can also use thinly sliced beef. A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”. A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is then sliced into rounds and served. There are 4.5g net carbs, 34.5g protein and 6 Weight Watchers points per roll.
Photo by Kim C.
Adapted from not-too-sweet.com

PREP TIME

18

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

PREP TIME

18

minutes

TOTAL TIME

10

minutes

SERVINGS

4

servings

Adapted from not-too-sweet.com

Ingredients

  • 4

    medium chicken breast skinless, boneless, halves

  • 1

    lemon

  • 1/3

    feta cheese

  • 1/2

    cup mint leaves fresh

  • 12

    stocks asparagus spears

  • 1/4

    tsp black pepper ground

  • 1/4

    tsp salt

  • 1

    tbsp olive oil

  • 1/2

    cup chicken broth

Directions

Holding knife parallel to work surface and against a long side of chicken-breast half, cut chicken almost in half, making sure not to cut all the way through. Open breast half and spread flat like a book. With a tenderizing mallet or rolling pin flatten chicken. Grate 1/2 teaspoon lemon peel and squeeze 1 tablespoon juice. In small bowl, stir goat cheese, mint, and lemon peel until mixed. Spread cheese mixture evenly on cut sides of breast halves. Place 3 spears of uncooked asparagus on a long side of each breast half. Roll up each breast half to enclose asparagus and secure with toothpicks. Sprinkle prepared chicken with pepper and salt. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Cook, covered, 9 to 11 minutes or until chicken loses its pink color throughout, turning to brown all sides. Transfer chicken to cutting board; keep warm. To same skillet, add broth and lemon juice; heat to boiling, scraping up any browned bits. Remove skillet from heat. To serve, discard toothpicks and cut crosswise into 1-inch-thick slices. Place each slice on a dinner plate; drizzle with pan sauce. Serve with sauted vegetables and lemon wedges if you like. http://www.not-too-sweet.com/asparagus-chicken-roulades/

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