Chicken and Asparagus Roulades
Prep Time : 20 mins
Total Time : 35 mins
Ingredients :
1 1/4-lb pkg thin-sliced boneless chicken breasts
12 thin sandwich-sized slices Swiss cheese (from an 8-oz pkg)
1 lb asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled
Directions :
Heat oven to 350°F. Line a rimmed baking sheet with foil.
Place 1 slice chicken on each of 4 sheets of plastic wrap.
Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size.
Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick.
Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.
Top each with 3 slices cheese to 1/2 in. of edge.
Place 1/4 the asparagus at narrower end.
Tightly roll up; secure with a wooden pick.
Roll roulades in 1 1/2 Tbsp flour.
Heat 1 Tbsp oil in a large nonstick skillet.
Add roulades; brown on all sides. Place on baking sheet.
Bake 10 to 15 minutes until chicken is cooked through.
Carefully remove picks and slice.
Suggestion : Use a small amount of sweet ground mustard on the swiss cheese and roll the roulades in olive oil and bread crumbs prior to cooking.
Source : DSDG Group
