Asparagus-Chicken Roulades

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This is a fancy little dish but is quiet easy to prepare. I paired it with sauted rutabaga and fresh snap peas and grilled the remaining asparagus. The family enjoyed theirs with the flattened chicken breast and I substituted my meal with Tilapia. If you prefer, you can also use thinly sliced beef.

A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term roulade originates from the French word “rouler”, meaning “to roll”.

A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is then sliced into rounds and served.

There are 4.5g net carbs, 34.5g protein and 6 Weight Watchers points per roll.

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Asparagus-Chicken Roulades Recipe

By kimmy Published: April 21, 2015

  • Yield: 4 Servings
  • Prep: 18 mins
  • Cook: 10 mins
  • Ready In: 28 mins

Calories: 241 | Fat: 3.3g | Protein: 34.2g | Carbs: 7.8g | Fibre: 3.3g | WW Points: 6

Ingredients

Instructions

  1. Holding knife parallel to work surface and against a long side of chicken-breast half, cut chicken almost in half, making sure not to cut all the way through. Open breast half and spread flat like a book. With a tenderizing mallet or rolling pin flatten chicken.
  2. Grate 1/2 teaspoon lemon peel and squeeze 1 tablespoon juice. In small bowl, stir goat cheese, mint, and lemon peel until mixed.
  3. Spread cheese mixture evenly on cut sides of breast halves. Place 3 spears of uncooked asparagus on a long side of each breast half. Roll up each breast half to enclose asparagus and secure with toothpicks. Sprinkle prepared chicken with pepper and salt.
  4. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Cook, covered, 9 to 11 minutes or until chicken loses its pink color throughout, turning to brown all sides.
  5. Transfer chicken to cutting board; keep warm. To same skillet, add broth and lemon juice; heat to boiling, scraping up any browned bits.
    By | 2017-09-25T16:30:38+00:00 April 21st, 2015|Dinner, Low Carb, Meat and Chicken, WW Friendly|

    About the Author:

    Hello and thanks for popping by! My name is Kim and I love to cook low carbs recipes, desserts, salads and soups. I am always on the hunt for new recipes to make over. My husband Paul was diagnosed with slow onset Type 1 diabetes (LADA) over 5 years ago so we were forced to change the way we did things when it came to cooking. We have always been a healthy and active family. I play soccer, we both run 3-4 times per week and walk 5km most week days after dinner. Our kids play soccer and rugby and are no strangers to a healthy lifestyle. Spending time in the kitchen is always time well spent in my humble opinion and I love to share my cooking successes with you here. There may be hiccups along the way but we keep going and I hope our passion for food translates to your kitchen. Feel free to explore and remember to check us out on Face Book, Twitter, Instagram and Flickr.

    One Comment

    1. Idania April 26, 2015 at 8:47 am - Reply

      Can´t wait to make this! Thanks a lot!

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