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Chicken Roll Ups with Lemon Dijon Sauce Recipe

   
 

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     Chicken Roll Ups with Lemon Dijon Sauce

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
2 pieces boneless, skinless chicken breast (6 oz each)
4 thin slices provolone cheese
4 thin slices ham or proscuitto
12 thin asparagus spears
1 TB olive oil
2 TB butter
2 TB all purpose flour
1 cup chicken stock
1 TB dijon mustard
 
1/2 lemon, zested & juiced
1/4 cup chopped, flat leaf parsley (optional)
Cavender's greek seasoning
salt & pepper

Instructions
Trim touch ends of asparagus. Boil in salted water for 2 minutes. Drain and plunge in ice water to halt cooking process. Halve the chicken breasts horizontally separating each into 2 cutlets. (You will end up with 4 thin chicken 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 inton1/8-inch thick cutlets.
Arrange the 4 cutlets on work surface.Season cutlets with salt,pepper and Cavenders 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 EVOO, 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 4-5 minutes, turn roll-ups over and cook and other 4-5 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.


Originally Submitted
2/25/2011





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