SPRING CHICKEN ROULADE

4 chicken breasts

1 package baby spinach

12 fresh tin asparagus spears

4 garlic cloves

olive oil or grapeseed oil

wooden picks

salt and pepper

sauce: 2 tbsp olive oil, 2 garlic cloves, 2 tbsp wine, 1 tbsp flour, 3/4 cup chicken broth, 2 tbsp fresh parsley, pepper, 1 tbsp lemon juice

 

  • preheat oven to 425'F, carefully slice through the chicken breasts to open the thickest part like a book, place chicken breasts between plastic wrap and pound lightly with meat mallet to even out the meat
  • sprinkle chicken breast with salt and pepper
  • sauté spinach and 2 minced garlic cloves in 2 tbs of grapeseed oil until spinach begins to wilt
  • spoon spinach mixture over each breast, top with asparagus, roll up and secure with wooden picks
  • cook chicken over medium heat in the skillet for about 6-8 min until it turn brown on all sides then transfer to oven and bake on 425'F for about 30 min
  • to prepare sauce: sauté remaining garlic in the skillet until fragrant, whisk in 1 tbsp of flour and cook for 1 min, add wine and let it cook for about 2-3 min, then add chicken stock and lemon juice, cook for another 2-3 min, stir in fresh parsley 
  • spoon sauce over chicken and serve immediately 

ENJOY!