Instructions:
When food is butterflied, it is cut horizontally almost in half, then opened flat, resembling a butterfly. - 4 medium skinless, boneless chicken breast halves (11â„4 pounds)
- 1 lemon
- 3 ounces goat cheese, softened
- 1â„2 cup loosely packed fresh mint leaves, chopped
- 3â„4 pound thin asparagus, trimmed
- 1â„4 teaspoon ground black pepper
- 1â„4 teaspoon salt
- 1 tablespoon olive oil
- 1â„2 cup chicken broth
- Holding knife parallel to work surface and against a long side of chicken-breast half, cut chicken almost in half, making sure not to cut all the way through. Open breast half and spread flat like a book. Repeat with remaining chicken.
- From lemon, grate 1â„2 teaspoon peel and squeeze 1 tablespoon juice; set aside juice. In small bowl, stir goat cheese, mint, and lemon peel until mixed.
- Spread goat-cheese mixture evenly on cut sides of breast halves. Place one-fourth of uncooked asparagus on a long side of each breast half. Roll up each breast half to enclose asparagus, allowing ends of stalks to stick out if necessary; secure with toothpicks. Sprinkle chicken roulades with pepper and salt.
- In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add roulades and cook, covered, 9 to 11 minutes or until chicken loses its pink color throughout, turning roulades to brown all sides.
- Transfer roulades to cutting board; keep warm. To same skillet, add broth and reserved lemon juice; heat to boiling, scraping up any browned bits. Remove skillet from heat.
- To serve, discard toothpicks from roulades. Cut roulades crosswise into 1-inch-thick slices. Place each sliced roulade on a dinner plate; drizzle with pan sauce. Makes 4 main-dish servings.
Prep: 18 minutes Cook 10 minutes
