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

• WHAT YOU NEED:
• 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

WHAT YOU DO:

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.

ENJOY.  You are FABULOUS.