Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

By MnM_Ventures

These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed.

Ingredients

• •2 (6-ounce) pieces boneless, skinless chicken breast
• •Salt and freshly ground black pepper
• •4 thin slices provolone cheese
• •4 thin slices prosciutto cotto
• •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

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

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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