Chickenandasparagusroulades Recipes

CHICKEN AND ASPARAGUS ROULADES

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.

HAM AND ASPARAGUS CHICKEN ROULADE

Steps:

• 1. Preheat oven 350 degrees. Spray a large sheet pan or line with parchment paper
• 2. Pound the chicken breasts thin. Season with salt and pepper. If the breasts are whole butterfly and open like a book and then pound thin.
• 3. Lay one piece of ham over each chicken breast. Sprinkle 1/2 cup of cheese over ham. Place three asparagus stalks on each chicken breast. May have to cut the stalks in two if they are long.
• 4. Roll the chicken breast enclosing the ingredients inside and tie with butchers twine on both ends and in the middle.
• 5. Roll each chicken breast in egg then roll in panko. Place on prepared baking sheet and bake until golden brown on juices run clear about 25 minutes

CHICKEN ASPARAGUS ROLL-UPS

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.

CHICKEN ROULADES WITH SHRIMP

Steps:

• There are several ways that these roulades may be cooked. They may be broiled, charcoal-grilled or cooked in a skillet with a little oil. Preheat a broiler or charcoal grill or have a skillet ready.
• Place the breast halves on a flat surface and cut off enough of the end pieces to make five ounces. Put the end pieces into the container of a food processor or electric blender and add the shrimp, coriander leaves and salt. Blend until it has the consistency of hamburger meat.
• Meanwhile, put the salt pork slices in a small skillet and cook, turning the pieces often, until they are well browned and slightly crisp. Remove the slices from the skillet, and when they are cool enough to handle, cut them lengthwise into 32 thin, julienne strips.
• Put the chicken breast halves on a flat surface and cut them on the diagonal into approximately 16 thin slices. Pound each slice until it is quite thin and almost transparent. Spoon an equal amount of the ground shrimp-and-chicken mixture into the center of each slice. Smear this filling evenly over each piece. Stack two pieces each of the salt pork, carrot, green pepper and green onion over the center of the filling. Roll each slice over neatly and tightly, like small sausages, to enclose the filling.
• Arrange four of the filled chicken pieces close together and run two skewers parallel and crosswise through the centers to hold the groupings of four together. Brush each grouping on all sides with a little oil.
• To prepare the sauce, grind together the coriander seeds, caraway seeds and garlic, preferably in a mortar and pestle or in a small spice mill or grinder.
• Heat one tablespoon of oil in a small skillet and add the sliced shallots. Cook briefly, stirring, and add the ground spice mixture. Add the soy sauce, chicken broth and brown sugar and bring to the boil. Let simmer about five minutes.
• Meanwhile, cook the skewered chicken roulades as desired - under the broiler, on a grill or in a skillet. Cook about four or five minutes or less on one side. Turn the roulades and cook about four or five minutes on the second side. Spoon the sauce over the roulades and serve.