Spring chicken roll-ups with lemon dijon pan sauce

  • 2 (180g) pieces boneless, skinless chicken breasts
  • 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 mins, drained
  • 1 tbsp extra-virgin olive oil
  • 30g butter
  • 2 tbsp plain flour
  • 240ml chicken stock or vegetable stock
  • 1 tbsp dijon mustard
  • 1/2 lemon, zested and juiced
  • 20g chopped, flat-leaf parsley, a handful
1) Halve the chicken breasts horizontally separating each into 2 cutlets.

2) Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add 1 tbsp of water to each bag and pound into 1cm thick cutlets.

3) 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.

4) Heat about 15ml extra-virgin olive oil in a nonstick pan over medium heat. When hot, using tongs, add the chicken roll-ups to the pan with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate.

5) Add 30g of butter and 30g flour to the pan. Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer for 1 min. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

* Cook's Note: Some markets sell "thin cut" chicken for a premium price. With a sharp knife, cutting the chicken breast yourself is easy. When chicken is on sale, stock up. Plastic storage bags can be stacked and frozen. Each portion will thaw in minutes and ready to use for dinner any night of the week. Plus, by halving and pounding out the breast meat, you're stretching your dollar and the meat to provide twice as many portions.

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