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 Published: April 21, 2015
- Yield: 4 Servings
- Prep: 18 mins
- Cook: 10 mins
- Ready In: 28 mins
Ingredients
- 4 medium chicken breast skinless, boneless, halves
- 1 lemon
- 1/3 feta cheese
- 1/2 cup mint leaves fresh
- 12 stocks asparagus spears
- 1/4 tsp black pepper ground
- 1/4 tsp salt
- 1 tbsp olive oil
- 1/2 cup chicken broth
Instructions
- 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.
- Grate 1/2 teaspoon lemon peel and squeeze 1 tablespoon juice. In small bowl, stir goat cheese, mint, and lemon peel until mixed.
- 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.
- 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.
- Transfer chicken to cutting board; keep warm. To same skillet, add broth and lemon juice; heat to boiling, scraping up any browned bits.
