Asparagus Chicken Roulades
4 chicken breasts
2 bunches asparagus
Cream Cheese
2 cloves garlic, crushed
Honey
Parmesan
Wholegrain mustard
Salt and Pepper
Heat the oven to 180 degrees.
Pound each chicken breast flat by placing it between two layers of clingfilm and bashing it with a rolling pin. It doesn't have to be too flat, just flat enough that it can roll around some asparagus.
Take each piece of chicken and spread with cream cheese and crushed garlic. If your asparagus is small then use it as is, but if it is very chunky you might want to slice it up a little, like I have done with mine. Then lay a few pieces of asparagus on each chicken breast. Drizzle about a teaspoon of honey over each and then grate some parmesan over top.
Roll each piece of chicken up and use toothpicks or skewers to hold them in place. Sprinkle over some salt and pepper to season them.
Heat a couple of tablespoons of oil a heavy-bottomed frying pan. Brown the chicken on all sides, then place them in a casserole dish. In a small bowl whisk together about 4 tablespoons of honey and 2 tablespoons of wholegrain mustard and pour this over the chicken, leaving a little aside to add to the chicken as you serve it.
Bake for about 30 minutes, until the chicken is cooked through. I served mine with mashed sweet potato and carrot, plus the rest of the asparagus, sliced up and sauteed slowly with onion, so that the onion was sort of caramelised. It was so good that I ate way too much and could barely move for the rest of the evening. I will definitely be making these again!
4 chicken breasts
2 bunches asparagus
Cream Cheese
2 cloves garlic, crushed
Honey
Parmesan
Wholegrain mustard
Salt and Pepper
Heat the oven to 180 degrees.
Pound each chicken breast flat by placing it between two layers of clingfilm and bashing it with a rolling pin. It doesn't have to be too flat, just flat enough that it can roll around some asparagus.
Take each piece of chicken and spread with cream cheese and crushed garlic. If your asparagus is small then use it as is, but if it is very chunky you might want to slice it up a little, like I have done with mine. Then lay a few pieces of asparagus on each chicken breast. Drizzle about a teaspoon of honey over each and then grate some parmesan over top.
Roll each piece of chicken up and use toothpicks or skewers to hold them in place. Sprinkle over some salt and pepper to season them.
Heat a couple of tablespoons of oil a heavy-bottomed frying pan. Brown the chicken on all sides, then place them in a casserole dish. In a small bowl whisk together about 4 tablespoons of honey and 2 tablespoons of wholegrain mustard and pour this over the chicken, leaving a little aside to add to the chicken as you serve it.
Bake for about 30 minutes, until the chicken is cooked through. I served mine with mashed sweet potato and carrot, plus the rest of the asparagus, sliced up and sauteed slowly with onion, so that the onion was sort of caramelised. It was so good that I ate way too much and could barely move for the rest of the evening. I will definitely be making these again!
Yummmm! This looks quite delicious! I love both chicken and asparagus, so this dish is a win/win situation for me. I'm not usually a fan of sweet potatoes, but your version with the carrots looks so good, I may have to revisit them. Did you boil them or roast them?
ReplyDeleteYou should definitely revisit sweet potato, it can be so good! To mash them just boil or steam them, with normal potato or carrot if you want, and I mashed mine up with butter, honey and wholegrain mustard. Cinnamon is good too.
DeleteSuch an elegant looking meal for not too much work. I would love if you would share this recipe on my foodie friday party today.
ReplyDeleteI'm pinning this so I don't forget! I think my family will LOVE it! Thanks for sharing! :)
ReplyDeleteThat looks wonderful! Thank you for sharing on Thursday's Treasures Week 38. I hope to see you again very soon. <3 and hugs! http://www.recipesformyboys.com/2012/06/thursdays-treasures-week-38.html I tried to follow you via GC but could not connect. I'll try again later. ;D
ReplyDeleteThis is a very nice chicken dish. Would you be happy to link it in to my Chicken Edition of Food on Friday? This is the link . I found you via Melt in Your Mouth Monday.
ReplyDelete