How To make Chicken &Amp; Asparagus Roulades
4 sm Skinned and boned chicken
-breast halves (about 2 -pounds) 1/4 ts Salt
1/4 ts Onion powder
1/4 ts Dried dill weed
1 pk (10 ounces) frozen
-asparagus spears, thawed -and drained 1/2 md Red bell pepper, cut into
1/4 Inch strips
-Hollandaise Sauce Flatten each chicken breast half to l/4-inch thickness between plastic wrap or waxed paper. Mix salt, onion powder and dill weed; sprinkle over chicken. Place one-fourth of the asparagus spears and bell pepper strips crosswise on large end of each chicken breast half. Roll tightly; secure with toothpicks. Arrange roulades in square microwavable dish, 8 x 8 x 2 inches. Cover with waxed paper and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is done. Let stand covered 3 minutes. Prepare Hollandaise Sauce; serve with chicken. Garnish with dill weed if desired. 4 servings
From the files of Al Rice, North Pole Alaska. Feb 1994 -----
How To make Chicken &Amp; Asparagus Roulades's Videos
Chicken Roulade
With this chicken roulade you will surprise friends and family.
An easy recipe to try and bring a gourmet dish into your home.
Beth's 15-Minute Chicken Dijon and Asparagus Recipe
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BETH'S DIJON MUSTARD CHICKEN RECIPE WITH SAUTÉED ASPARAGUS
Serves 4
INGREDIENTS:
2 Skinless, boneless chicken breast
salt and pepper to taste
½ tsp (2.5 ml) coconut oil
½ cup (120 ml) chicken broth
2 tsp (10 ml) Dijon mustard
1 tsp (5 ml) dried tarragon
1 tbsp (15 ml) + 1 tsp (5 ml) heavy cream
1 bunch asparagus trimmed
2 tsp (10 ml) olive oil
salt and pepper to taste
METHOD:
Butterfly chicken breast and then cut it down the center to create 2 chicken cutlets.
Heat coconut oil in a non-stick skillet until melted and hot.
Place wax paper on top and pound thinly with a meat tenderizer of rolling pin. Season one side only with salt and pepper. Place chicken breasts in the hot pan and sear until golden brown.
Meanwhile, wash and trim the asparagus. Pat dry.
Flip chicken and allow to cook on the other side. Heat olive oil in a stainless steel pan until hot, add asparagus and allow to sautée. Shaking pan periodically to char slightly on all sides.
Once chicken is cooked through, transfer to a serving plate. Deglaze pan with chicken broth. Whisk in mustard, add tarragon. Simmer and reduce slightly. Ad heavy cream.
Pour sauce over the chicken and serve with the asparagus on the side.
If you have the time, My Foolproof Roasted Potatoes really round out this meal! ☺ Roast them first and then keep warm in a 200F oven until rest of meal is ready.
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How To Make A Chicken Roulade
FULL RECIPE BELOW
So follow along with our online culinary school chef as he shows you how to make a chicken roulade. This easy dinner recipe is a weeknight winner!
CHICKEN ROULADE RECIPE:
Ingredients
4 6-8 oz chicken breasts
1 quart chicken stock (for poaching)
4 oz Boursin cheese
8 slices of prosciutto ham
16 leaves fresh spinach
16 pieces of sun-dried tomatoes
1 sprig of fresh thyme (chopped)
1 large portabella mushroom sliced
4 garlic cloves, minced
½ cup white wine
½ cup chicken stock
2 tbsp lemon juice
2 tbsp whole butter
4 tbsp olive oil
Salt & pepper
Preparation
1. Lay a long piece of plastic wrap over your cutting board. Place chicken breast on the covered cutting board with enough space between them; cover the chicken breast with another piece of plastic wrap. Pound chicken breast into a single thin piece.
2. Season chicken breast with salt and pepper, layer 2 pieces of prosciutto on each chicken breast, divide the cheese between the chicken breast, and add 4 leaves of spinach, some sun-dried tomatoes and portabella mushrooms.
3. Place a small piece of plastic wrap over the cutting board, roll each chicken breast and tighten the ends with the plastic wrap.
4. Add the chicken stock to a pot, bring to a simmer and poach chicken breast for 15 minutes.
5. Remove chicken breast from plastic wrap. Add 2 tbsp of olive oil to a sauce pan and brown chicken breast.
6. Add the rest of the oil to a sauce pan, add the minced garlic, sautéed for one minute and add white wine, reduce the wine by half and add the chicken broth, lemon juice. Thicken the sauce with the whole butter; add fresh thyme, seasoned with salt and pepper.
7. Slice chicken roulade into slices and serve with the garlic wine sauce.
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Best juicy and tender chicken breast recipe in the world | Chicken rolls with cheese and herbs
Best juicy and tender chicken breast recipe in the world | Chicken rolls with cheese and herbs
Chicken rolls are a dish made with chicken breasts seasoned with salt and pepper, stuffed with cheese and herbs. This is the best chicken I have ever eaten. It's so tender and juicy that it just melts in your mouth - perfect for a quick lunch or dinner.
Attention! We have added subtitles to the videos in your language for your convenience.
Ingredients:
2 boneless chicken breasts
½ tsp salt
½ tsp black pepper
½ tsp paprika
Ingredients for sauce:
2 tbsp mayonnaise
1 tsp mustard
Filling ingredients:
150 grams of cheese
2 garlic cloves
bunch of dill or parsley
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Thanks for watching and Bon Appétit!