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Asparagus-Chicken Roulades

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 30 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 box (6 ounces) quick-cooking long-grain and wild rice mix (optional)
  • 4 medium skinless boneless chicken-breast halves (about 1 1/4 pounds)
  • 1 lemon
  • 3 ounces goat cheese, softened
  • 1/2 cup loosely packed fresh mint leaves, chopped
  • 3/4 pound thin asparagus, trimmed
  • Toothpicks
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup chicken broth
  • Lemon wedges (optional)
make it
1. If you like, prepare rice mix as label directs.

2. Meanwhile, 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. Repeat with remaining chicken.

3. From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. In small bowl, stir goat cheese, mint, and lemon peel until mixed.

4. Spread goat-cheese mixture evenly on cut sides of breast halves. Place one-fourth of uncooked asparagus on a long side of each breast half. Roll up each breast half to enclose asparagus, allowing ends of stalks to stick out if necessary; secure with toothpicks. Sprinkle chicken roulades with pepper and salt.

5. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add roulades and cook, covered, 9 to 11 minutes or until chicken loses its pink color throughout, turning roulades to brown all sides.

6. Transfer roulades 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.

7. To serve, discard toothpicks from roulades. Cut roulades crosswise into 1-inch-thick slices. Place each sliced roulade on a dinner plate; drizzle with pan sauce. Serve with rice and lemon wedges if you like.
Notes
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