Chicken and Asparagus Roulades |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Chicken and Asparagus Roulades Ingredients:
1 1/2 lb red potatoes, cut into halves or quarters |
2 tbsp olive oil |
1 1/2 lb chicken breast |
4 oz spreadable cheese with garlic and herbs |
8 oz asparagus spears, trimmed |
3/4 cup chicken broth |
1 tbsp lemon juice |
2 tbsp fresh chives |
Directions:
1. Preheat oven to 3450 degrees. In a jelly roll pan toss potatoes with 1 tbsp oil and salt and pepper to taste. Roast 25 minutes, or until potatoes are golden and fork tender, stiring once.
2. Against the long side of the chicken, cut breasts almost in half, makng sure not to cut all the way through. Open the breasts and spread like a book. Lay on a cookie sheet.
3. Spread cheese over breasts. Spread asparagus evenly among breasts, layingon long side of each half. Roll up braests to enclose asparagus, allowing ends to stick out. Season with salt and pepper.
4. In a 12 inch skillet heat remaining oil on medium heat. Add chicken and cook 5 minutes, or until browned on all sides. Cover and cook 8 to 10 minutes longer or until chicken loses pink throughout, turning occasionally.
5. Transfer chicken to a clean cutting board. In same skillet add broth and lemon juice. Boil on medium-high heat, scraping up any browned pieces. Boil 1 minute. remove skilet from heat.
6. Cut each chicken breast into 4 slices. Toss cooked potatoes with chives. Serve with potatoes and pan sauce.
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