Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Easy Street

Rated: 5 stars out of 5Rate itRead users' reviews (49)

RECIPE
COMMENTS & REVIEWS(49)

Cook Time:
20 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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Directions

These bundles are a healthy twist to a Cordon Bleu chicken - ham and cheese stuffed breast meat breaded and sauteed.

Ingredients

2 (6-ounce) pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
4 thin slices provolone cheese
4 thin slices prosciutto cotto
12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock or vegetable stock
1 tablespoon Dijon mustard
1/2 lemon, zested and juiced
1/4 cup chopped, flat-leaf parsley, a handful

Cook's Note: Some markets sell "thin cut" chicken for a premium price. With a sharp knife, cutting the chicken breast yourself is easy. When chicken is on sale, stock up. Plastic storage bags can be stacked and frozen. Each portion will thaw in minutes and ready to use for dinner any night of the week. Plus, by halving and pounding out the breast meat, you're stretching your dollar and the meat to provide twice as many portions.

Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

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Comments & Reviews

recipe Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
Elizabeth Vero Beach, FL 11-18-2009
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Great Easy Recipe!!
Rated: 5 stars out of 5

This was so easy to make and it was great. I substituted fresh french green beans for the asparagus. It gave the chicken a... nice texture. Everyone loved it!! You've done it again Rachael!!!!Read more
recipe Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
Kaitlin Tucson, AZ 11-16-2009
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Amazing!
Rated: 5 stars out of 5

It was fantastic! I made it for my roommates and boyfriend and they all loved it! Simple, easy, and wonderful!
recipe Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
Sharon Missouri City, TX 11-15-2009
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Okay
Rated: 3 stars out of 5

This was okay. I followed everything to the letter. It was almost too lemony. I think it requires more seasonings other... than salt and pepper. I will try again with some definite modifications.Read more
recipe Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
suzanne dyer, IN 11-15-2009
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Easy&Elegant
Rated: 5 stars out of 5

This was one of the best lemon chicken meals I have ever made! As fans of lemon chicken, the proscuitto and provalone pushed... it over the top. I used whole grain dijon which gave the sauce a rich flavor. Served with plain rice so the lemon dijon sauce was the highlight of my side dish, too!Read more
recipe Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
sandy Brooklyn, NY 11-11-2009
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BUTTER!!!!
Rated: 5 stars out of 5

THIS DISH WAS EASY TO MAKE. I THINK I SHOULD HAVE POUNDED THE CHICKEN A LITTLE MORE (CAME OUT ON THE THICK SIDE BUT WAS OK)... NO ONE IN MY HOUSEHOLD LIKES VEGETABLES, PORK OR CHEESE BUT SINCE THESE WERE HIDDEN, EXCEPT FOR THE ASPARAGUS, WHICH LOOKED BEAUUUTIFUUUUUUL. NO ONE MINDED ONE BIT. AS FOR THE SAUCE IT WAS EXCELLENT OVER THE CHICKEN AND THE PASTA. ONE THING I DID NOT LIKE WAS THE PARSLEY IT HAD A BITTER TASTE, I TRIED TO TAKE IT OUT BUT WAS VERY DIFFICULT ONCE IN THE SAUCE. I WILL DEFINITELY TRIED THIS VERY SOON BUT WILL INCLUDE MY LATIN FLAVORS. NOTE: ONCE COOKED THE CHICKEN WILL LOOK BEAUTIFUL CUT UP IN ROLLS OVER A GREEN SALAD USING THE DIJON SAUCE AS A SALAD DRESSING. OH! MAKE SURE YOU SALT EVERYTHING PROPERLY TO TASTE. THANK YOU.Read more
recipe Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
Dawn Reno, NV 11-09-2009
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AWESOME!!!!!
Rated: 5 stars out of 5

This was an awesome dinner that I plan to make often! My boyfriend even said "babe, that's the best dinner by far I've ever... eaten!" And coming from him, that's awesome! I changed the sauce a little bit, and made my own honey mustard sauce.. Definitely the BOMB!!!Read more