ROASTED CHICKEN ROULADE WITH AMERICAN TRIPLE CREAM AND GEORGIA HAM
Steps:
- For the mustard sauce: Whisk together the honey, Dijon mustard, whole-grain mustard and horseradish in a small bowl and season with salt and pepper. Cover and let sit to allow the flavors to meld while you make the chicken.
- For the chicken roulade: Preheat the oven to 400 degrees F.
- Heat 2 tablespoons of the canola oil over low heat in a large saute pan. Add the garlic and red chile flakes and cook for 30 seconds. Increase the heat, stir in the baby arugula, season with salt and pepper and cook until just wilted, about 2 minutes. Set aside.
- Drizzle the chicken breasts with a little oil and thinly pound between 2 sheets of parchment paper or plastic wrap. Put the breasts on a flat surface skin-side down, and sprinkle the top sides with salt and pepper. Place 2 slices of the ham on each breast; spread 2 ounces of the cheese over the ham and then top with one-quarter of the arugula in the center. Roll the breasts tightly and tie with butcher's twine. Sprinkle the roulade with salt and pepper.
- Heat a large ovenproof saute pan over high heat. Add the remaining 2 tablespoons oil and cook until it begins to shimmer. Put the rolls in the pan seam-side up and add the butter. Cook until golden brown on all sides, about 3 minutes. Transfer the pan to the oven and continue cooking until the breasts are just cooked through and the cheese has melted, 4 to 5 minutes.
- Remove the rolls to a plate and let rest 5 minutes before slicing. Serve with the mustard sauce and topped with a bit of micro arugula.
ASPARAGUS-STUFFED CHICKEN ROLLS
With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken makes any meal feel special. -Louise Ambrose, Kingston, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.
Nutrition Facts : Calories 460 calories, Fat 21g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 861mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
CHICKEN ASPARAGUS ROLL-UPS
Very flavorful chicken and asparagus dish with almost a hollandaise-inspired flavor with a little crunch from the Panko breadcrumbs. Quick and easy to prepare, the presentation is simple yet elegant. Great served with artichokes!
Provided by Monica
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
- Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
- Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
- Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
Nutrition Facts : Calories 530.2 calories, Carbohydrate 28.8 g, Cholesterol 97.2 mg, Fat 33.3 g, Fiber 2.8 g, Protein 36.8 g, SaturatedFat 9.2 g, Sodium 1169.9 mg, Sugar 1.6 g
CHICKEN ASPARAGUS HAM ROLL
Someone e-mailed me this recipe. I've altered it very slightly. My husband and I both love it and we even got our 10 year old son to eat some, too....It looks like a lot of work, but it's really not. It's fairly simple to make.
Provided by Georgia Stampley
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Snap off about one inch of the blunt ends of the asparagus.
- Add salt and asparagus to boiling water and blanch until the asparagus is slightly greener but is still crisp- about 2 minutes.
- Drain Asparagus, cool asparagus with cold water and drain asparagus again.
- De-bone Chicken breasts and leave the skin on.
- Place individual chicken breasts (skin side down) between plastic wrap and flatten.
- I pounded my chicken with a cast iron skillet-- this did the trick.
- Flatten chicken to about a 1/4 inch.
- Loosen skin from chicken and put 1/4 of the taragon between the skin and meat.
- Turn chicken over and place two pieces of ham over the meat.
- Put 4 asparagus spears on top of the ham on one side of the chicken and roll chicken into a roll (around the asparagus).
- The skin of the chicken should be on the outside of the roll.
- Secure the roll with toothpicks.
- Place in a lasagna pan seam side down.
- Brush with the melted butter and sprinkle with salt.
- Pour in the chicken stock and the wine.
- Do not cover the chicken- place in the oven and cook at 375 degrees for approximately 30 minutes or until chicken is no longer pink in the center.
- Once cooked, broil for an additional 3 or 4 minutes until the skin is brown and crisp.
- Move the chicken to another dish and set aside in a warm spot.
- Pour juices from baking dish into a measuring cup and skim off the fat.
- If you need to, add more chicken broth to make 3/4 of a cup.
- Pour into a small saucepan.
- Bring to a boil.
- Meanwhile, (in a heatproof bowl) combine lemon juice, corn starch, egg yolks, and pepper- wisk.
- Slowly wisk in boiling juices.
- Return mixture to saucepan, cook over medium heat, stirring constantly without boiling.
- Cook until thick enough to cover a spoon- around 3 or so minutes.
- Serve sauce with chicken.
Nutrition Facts : Calories 518.2, Fat 29.2, SaturatedFat 10.2, Cholesterol 272.6, Sodium 879.3, Carbohydrate 15.6, Fiber 5.1, Sugar 4.2, Protein 46.4
TURKEY CLUB ROULADES
Weeknights turn elegant when these short-prep roulades with familiar ingredients are on the menu. Not a fan of turkey? Substitute lightly pounded chicken breasts. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside., Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon., Cook roulades in a large skillet over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12-15 minutes. Combine sauce ingredients; serve with roulades.
Nutrition Facts : Calories 224 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1075mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 25g protein.
CHICKEN AND ASPARAGUS ROULADES
From the 2/17/2004 edition of Woman's Day magazine. A quick and easy meal that I adapted to make even easier. It only has three ingredients! You can purchase the already thinly sliced chicken breast which makes this so easy. If you don't you will need to pound the chicken to about 1/4 inch thick or just a bit thinner.
Provided by invictus
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees. Spray a baking dish with cooking spray.
- Simmer asparagus pieces in hot water until tender, 5-7 minutes. Drain and rinse with cold water.
- Lay out the thinly sliced pieces of chicken breast and season with salt and pepper.
- Arrange slices of cheese to within 1/4 inch of the surface of the chicken.
- Divide asparagus pieces among the chicken slices. Starting at the small end begin rolling up the chicken and securing each with several toothpicks.
- Place in baking dish seam side up.
- Bake for 25-30 minutes or until cooked through. Slice if desired.
Nutrition Facts : Calories 192.5, Fat 6.6, SaturatedFat 3.7, Cholesterol 72.2, Sodium 108.4, Carbohydrate 4.1, Fiber 1.5, Sugar 1.2, Protein 28.8
CHICKEN, HAM & ASPARAGUS PICNIC PIE
Create a showstopping picnic pie with chicken, ham, asparagus and pistachios. It takes a bit of effort, but it's well worth it and can be made ahead
Provided by Barney Desmazery
Categories Lunch
Time 3h30m
Yield Serves 10-12
Number Of Ingredients 14
Steps:
- Trim the woody ends off the asparagus (see pic 1 in step by step above) ), bring a large pan of salted water to the boil and cook them for 2 mins, then lift into a bowl of iced water. Slice the tips off the asparagus and set aside. Cut each chicken breast into long two-finger-thick strips (pic 2), then wrap the prosciutto slices around some of the asparagus spears and chicken strips (pic 3) and set aside. Using your hands, scrunch the sausagemeat with the pistachios in a bowl, season with the cayenne and lots of black pepper, then set aside.
- Cut a piece of baking parchment to fit the bottom and sides of a lightly buttered 2-litre terrine dish or loaf tin, leaving an overhang (pic 4). To make the pastry, tip the flour into a bowl with 2 tsp salt and the mustard powder, then grate in a small pinch of nutmeg. Put the lard, butter and milk in a pan with 250ml water and heat until the fats have completely melted. Pour into the flour and beat with a wooden spoon until combined. Tip onto your work surface and knead briefly until it all comes together.
- Take 2/3 of the dough and wrap the rest so it doesn't dry out. Roll it out into a rectangle to line the dish with an overhang. Lay the dough into the dish and, using your fingers, press it into the bottom, corners and up the sides (pic 5).
- Take 1/4 of the sausage mixture and pat it into a shape that will fit the dish, then lay it in. Now build up the pie with alternate layers of the asparagus, chicken strips and sausagemeat (pic 6), pressing down the mixture with your hands as you go, finishing with a bulging top layer of sausagemeat.
- Brush the overhanging pastry with the beaten egg, then roll out the remainder and drape it over the top of the pie filling (pic 7). Press the edges together gently, then use a small knife to trim the pastry (pic 8). Crimp the edges by pinching your fingers (pic 9) and use pastry trimmings to decorate the top, if you like. Brush with egg and pierce three holes along the top.
- Heat oven to 200C/180C fan/gas 6 with a baking sheet in it. Place the pie on the hot sheet and bake for 1 hr 45 mins. Lower the heat to 180C/160C fan/gas 4 if the pie is browning too much. When the pie has 20 mins left, brush the top with more egg and season with flaky sea salt. (Don't worry if some juice leaks out of the side.) It's ready when the pastry is dark golden brown or when a digital cooking thermometer inserted through one of the holes reads 70C or more. Leave to cool, then chill. Can be made up to three days ahead. To serve, carefully remove from the tin, place on a board and slice. Make a salad with the asparagus tips, shallot rings, salad leaves and French dressing, if you like.
Nutrition Facts : Calories 776 calories, Fat 46 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 38 grams protein, Sodium 2.9 milligram of sodium
ASPARAGUS HAM ROLLS
I love this delicious recipe because it includes three of my favorite locally produced foods-ham, asparagus and cheese. Prepared with leftover Easter ham and fresh asparagus, these rolls make an excellent springtime meal. -Laurie Timm Minneiska, Minnesota
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a saucepan, melt butter; stir in flour until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened, 2-3 minutes., Stir in cheese, salt and pepper. Remove from the heat. Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. , Place in 13x9-in. baking dish; top with cheese sauce. Sprinkle with crumbs. Bake, uncovered, until heated through, 20 minutes.
Nutrition Facts : Calories 125 calories, Fat 7g fat (0 saturated fat), Cholesterol 19mg cholesterol, Sodium 492mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
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- For deviled ham, in a food processor combine ham, mayonnaise, onion, tarragon, Worcestershire, vinegar, mustard, cayenne, and a few grinds of black pepper. Cover and process until ham is very finely chopped and almost smooth, scraping processor bowl as needed. Set aside while butterflying chicken breasts (see next step) or cover and refrigerate up to 2 days.
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