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 (54)

RECIPE
COMMENTS & REVIEWS(54)

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
Carla Cochrane, AZ 01-21-2010
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Delicious
Rated: 5 stars out of 5

Amazing, simple, and absolutely delish!
recipe Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
Dana New Orleans, LA 01-06-2010
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DELICIOUS!!!!!!
Rated: 5 stars out of 5

I followed the recipe exactly except for one thing. I made the Dijon Lemon Sauce in a seperate pan! Just to make it a little... more "figure friendly" I did not want to make the sauce with the chicken drippings. But this dish is absolutely delicious!!! .. and easy!! Looks very pretty on the plate too! Will DEFINITELY make again!!Read more
recipe Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
Lisa Kulpmont, PA 12-07-2009
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Delish!
Rated: 5 stars out of 5

This is delish! I don't have one bad comment about the recipe. The sauce is really good also. My husband said, I'd make... this again, put it on your list . And it was pretty easy too! I made it with tortellini and mxied stir fry veggies in a light parmesan cream sauce (Ragu). Goes great with the chicken.Read more
recipe Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
Pamela Woodstock, GA 11-25-2009
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Fantastic!
Rated: 5 stars out of 5

Made this the other night for a guest....wanted to try something new. Easy, delicious and healthy.
recipe Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
Annie Ponte Vedra Beach, FL 11-24-2009
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Any suggestions for making ahead?
Rated: 5 stars out of 5

I love this recipe so much that when I was asked to cook for a small wedding, this was the first thing I thought of. ... Just wondering if anyone had suggestions for transporting it. I was thinking of searing the chicken until just slightly underdone and then transporting all of them in a pan with chicken stock. When I get to the wedding, I could just put the whole pan in a warm oven to keep the chicken warm and then make the sauce onsite. What does everyone else think?Read more
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