Tuesday, December 28, 2010


     My family tried out this new recipe the other day and I thought I'd share... It's quick to make (only takes 10 minutes to cook!) and taste great. My mom said that next time she'd try a different kind of cheese, but I loved the goat cheese. Either way, its an easy recipe to alter if you want to switch things up!

Asparagus Chicken Roulade

4 (1 3/4 lbs. total) boneless, skinless chicken breasts
Salt and ground black pepper
4 tsp. Dijon mustard
8 slices prosciutto
1/2 cup crumbled goat cheese
8 asparagus stems, cut into 2-1/2 inch pieces

1. Heat broiler to high with rack 4 inches from heat. Line a baking sheet with foil; set aside. 
2. Slice chicken breasts horizontally into 2 thin pieces. If necessary, layer between sheets of plastic wrap  and pound to 1/4  inch thick. Lay breasts, smooth side down, on work surface; season with salt and pepper. Spread each with 1/2 tsp. dijon. Layer with prosciutto, goat cheese and asparagus. Roll up, starting at the wide end of each breast; place on the baking sheet, seam side down. 
3. Coat lightly with cooking spray and sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 8 to 10 minutes, rotating baking sheet halfway through. 
Serves 4; 337 calories per serving

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