Chicken and Asparagus Roulades

  1. Preheat oven to 450F.
  2. In 15 1/2" by 10 1/2" jelly-roll pan, toss potatoes with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
  3. Roast 25 minutes or until potatoes are golden and fork-tender, stirring once.
  4. Meanwhile, holding knife blade parallel to work surface and against long side of chicken-breast half, cut breast almost in half, making sure not to cut all the way through.
  5. Open breast half and spread flat like a book.
  6. Repeat with remaining chicken breasts, laying each flat on cutting board or cookie sheet.
  7. Spread cheese evenly on cut sides of breast halves.
  8. Place one-fourth uncooked asparagus on long side of each breast half.
  9. Roll up each breast half to enclose asparagus, allowing ends of stalks to stick out if necessary; secure with toothpicks.
  10. Sprinkle chicken roulades with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season all sides.
  11. In 12-inch skillet, heat remaining 1 tablespoon oil on medium until hot.
  12. Add roulades and cook 5 minutes or until browned on all sides, turning.
  13. Cover and cook 8 to 10 minutes longer or until chicken loses its pink color throughout, turning occasionally.
  14. Transfer roulades to clean cutting board; keep warm.
  15. To same skillet, add broth and lemon juice; heat to boiling on medium-high, scraping up any browned bits.
  16. Boil broth mixture 1 minute.
  17. Remove skillet from heat.
  18. Discard toothpicks from roulades.
  19. Cut roulades into 4 slices each.
  20. Toss cooked potatoes with chives.
  21. Place 1 sliced roulade on each of 4 dinner plates; serve with potatoes and pan sauce.

baby red potatoes, olive oil, salt, halves, garlic, chicken broth, lemon juice, fresh chives

Taken from www.delish.com/recipefinder/chicken-asparagus-roulades-recipe (may not work)

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