Asparagus-Chicken Roulades

 CarolMPope
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Prep Time
0
min.
Total Time
30
min.
Servings

4 servings

What You Need

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Make It

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  • 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.

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