Asparagus-Chicken Roulades

• 4 medium medium skinless and boneless chicken breast halves
• 1 lemon
• 3 oz. goat cheese
• 1/2 c. losely packed fresh mint leaves
• 3/4 lb. thin asparagus
• 1/4 tsp. ground black pepper
• 1/4 tsp. salt
• 1 tbsp. olive oil
• 1/2 c. chicken broth

1. 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.
2. Open breast half and spread flat like a book.
3. Repeat with remaining chicken.
4. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice; set aside juice.
5. In small bowl, stir goat cheese, mint, and lemon peel until mixed.
6. Spread goat-cheese mixture evenly on cut sides of breast halves.
7. Place one-fourth of uncooked asparagus on a long side of each breast half.
8. Roll up each breast half to enclose asparagus, allowing ends of stalks to stick out if necessary; secure with toothpicks.
9. Sprinkle chicken roulades with pepper and salt.
10. In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
11. Add roulades and cook, covered, 9 to 11 minutes or until chicken loses its pink color throughout, turning roulades to brown all sides.
12. Transfer roulades to cutting board; keep warm.
13. To same skillet, add broth and reserved lemon juice; heat to boiling, scraping up any browned bits.
14. Remove skillet from heat.
15. To serve, discard toothpicks from roulades.
16. Cut roulades crosswise into 1-inch-thick slices.
17. Place each sliced roulade on a dinner plate; drizzle with pan sauce.
18. Makes 4 main-dish servings.
19. Nutritional information is based on one serving.

chicken breast halves, lemon, goat cheese, mint leaves, thin asparagus, ground black pepper, salt, olive oil, chicken broth

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