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crockpot chicken enchilada soup
easiest ever carbonara with fresh pasta, salad
baked crispy chicken sandwiches, sweet potato fries
chipotle pork, skillet corn, green beans
salmon salad with avocado and cucumber, lemon vinaigrette
out for Halloween
out for a wedding

Saturday, July 18, 2009

Spring Chicken Roll-Ups

C: So where did you get this recipe?
Me: I found it on a blog, but it is a Rachel Ray recipe.
C: Rachel Ray sucks, so they are going to be terrible.
Me: Can you just try them?
C: Is she still hanging around with Oprah?
Me: Yes.

He then proceeds to unroll the roll up making a pile of prosciutto, a pile of asparagus and then the chicken. The concept of a roll up is lost on him. And it made me feel all the better that they unfolded miserably when I went to flip them over in the pan. The sauce was really good, I went back for seconds. C conceded that he did enjoy them and wouldn't mind me making them again, even if they were a Rachel Ray recipe.

Spring Chicken Roll Ups

Ingredients
2 pieces boneless, skinless chicken breast (6-ounces each)
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 (EVOO)
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

Preparation

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 EVOO, 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 4-5 minutes, turn roll-ups over and cook and other 4-5 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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2 comments:

Sarah said...

Sounds great! I'm going to try this recipe this week.

Maryanna said...

YUMMMMM! This looks so good. I love asparagus... and chicken. I'm putting this on my list of things to try.

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