Monday, March 26, 2012

The Prodigal Spring Chicken {Baked Chicken Roulade with Asparagus & Spinach}

I'm fairly honest that I'm not always the healthiest cook.... but that said, I am a fresh ingredient girl and this Southern Living recipe is so SPRINGTIME it makes me want to sing.  And yes, it's delicious....  CHICKEN ROULADE with asparagus & spinach
  • for the roulades:
  • 4 boneless skinless  chicken breasts 
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp granulated garlic
  • 2 cups baby spinach
  • 2 teaspoons olive oil
  • 12 fresh asparagus spears 
  • kitchen string or wooden picks
  • 1 tablespoon butter
  • 1 tablespoon olive oil 
  • for the sauce:
  • 1 TBSP butter
  • 1 TBSP flour
  • 2 TBSP white wine 
  • 3/4 cup chicken stock 
  • 1 tsp fresh lemon juice
  • 2 tablespoons chopped fresh parsley

for the roulade:

  • Preheat oven to 425°. 
  • Cover a section of your counter or a large cutting board with plastic wrap, place chicken on top and cover with another sheet of wrap.  Then flatten the breasts to 1/4-inch thickness using flat side of a meat mallet. Leave covered with wrap for a moment.
  • Trim the very end of the asparagus and then using a vegetable peeler, peel the ends of your asparagus.  I find it works best if you hold the stalk flat against a cutting board to peel.  It avoids snapping.  Set aside.
  • Sauté spinach in 2 tsp. hot oil in a large ovenproof skillet over medium heat until spinach begins to wilt {a couple minutes at most}. 
  • Remove the top layer of plastic wrap from the chicken,  and lightly salt, pepper & garlic {granulated} them. Spoon spinach mixture over each breast, leaving a small border around edges. Top with 3 pieces of asparagus, and roll up. Tuck in ends of chicken and secure with string or wooden picks {I prefer string because you can find it to cut when it's time to serve}.
  • Melt 1 TBSP butter with 1 TBSP olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides. Transfer skillet to oven and bake at 425° for 10 minutes. 
  • Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
for the sauce:
  • Melt 1 TBSP butter in skillet over medium-high heat; whisk in flour; cook 1 minute.  
  • Add white wine, chicken broth and lemon juice; cook a few minutes or until thickened. 
  • Stir in parsley spoon sauce over chicken as you serve.

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  1. Ooh, this DOES scream Spring! Great, creative way to serve chicken and veggies--very elegant, too!

    1. and it was no more than 45 minutes start to finish with a draft of the blog & picture taking..... Springtime Weeknight!

  2. Asparagus stuffed chicken? I am so, so in for this one! :)

    1. one day I will wake up and find that we have all turned into asparagus....

  3. I love the step-by-step photos. This looks really good. Thanks for sharing!

    1. I always like them too, hope you try soon.... it was a really impressive meal and not too hard to execute.... tip: don't look for perfection as you roll, they will be beautiful once cooked :)

  4. I am a huge believer in balancing out healthy and unhealthy foods. And this recipe--oh my gosh. I love asparagus and need to make this soon!

    1. It's a tough balance, but certainly easier if you love your fresh, seasonal ingredients! This was awesome but as I look at it now a sprinkle of grated parm/romano would have been excellent inside the roll!