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.





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



  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.