Chicken and Asparagus Roll Ups are a simple, elegant, French-inspired dish. It is one of my favorite easy chicken breast recipes.
You’ll love these chicken and asparagus roll ups it if you’re looking for dinner ideas with chicken! One of the beauties of this lean protein is how versatile is it. You can pair it with so many different ingredients and change its flavor profile to be whatever you want it to be. With this French-inspired recipe, you get prosciutto, goat cheese, asparagus and a little bit of Dijon mustard (going for elegant tonight, wink!).
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In French, “roulade” means rolled. For the fancy in you, call this dinner Chicken and Asparagus Roulade! If you’re making roulade it is easy, there are just a few simple tips to remember.
How to make chicken roll ups:
In order to easily roll your boneless, skinless chicken, first you want to cut it thinly. To do this, cut your chicken breast in half horizontally. If it is still too thick, then pound each piece between plastic wrap sheets. I use the bottom of a pot, or, hey, an actual meat pounder!
Chicken and Asparagus Roll Ups are an original and simple chicken recipe idea!
After pounding your chicken I layer it with a slice of prosciutto, spread with some goat cheese and top it with asparagus stalks. Then, start rolling! As you roll, make sure to tuck the filling into the chicken as you go.
Some people prefer tying their roulades with cooking string, however, I like to simply place the chicken with the seam down on the pan. It works just as well and saves you lots of hassle. Secure it with a toothpick if you’d like.
Chicken Roulade can be made with a variety of tasty fillings!
If you want to be creative and make these fun chicken roll ups with different flavors, seems like you’ll want to try these filling variations. The sky is the limit with stuffed chicken breast.
Ham and Pineapple
- First, season sliced breasts with salt and pepper.
- Then, fill with pineapple pieces, Black Forest ham, sliced scallions and a little brown sugar.
Roasted Red Pepper
- First, season sliced breasts with salt and pepper.
- Then, fill with sliced roasted red peppers, crumbled feta and chopped parsley.
How to make rolled chicken:
- Start by butterflying, or thinly cutting, the chicken breasts.
- Next, salt and pepper the chicken, and spread on a thin layer of Dijon mustard.
- Then, evenly place prosciutto, goat cheese and asparagus on the chicken.
- Next, roll everything together, tucking the filling into the chicken as you go.
- Then, place the chicken onto a baking sheet with the seam of the roll facing down.
- Coat lightly with cooking spray or olive oil and sprinkle with pepper.
- Finally, broil until tops are golden and chicken is thoroughly cooked (about 8 to 10 minutes, rotating the baking sheet half way through).
Chicken and Asparagus Roll Ups are a simple, elegant, French-inspired dish. It is one of my favorite easy chicken breast recipes.
- 4 boneless, skinless chicken breasts (1 3/4 lbs total)
- Salt and ground black pepper
- 4 tsp Dijon mustard
- 8 slices prosciutto
- 1/2 cup crumbled goat cheese
- 8 asparagus stalks, cut into 2 1/2-inch pieces
Heat broiler to high with rack 4 inches from heat. Line a baking sheet with foil; set aside.
Slice chicken breasts horizontally into 2 thin pieces. If necessary, layer between sheet of plastic wrap and pound to 1/4 inch thick. Lay breasts, smooth side down, on work surface; season with salt and pepper. Spread each with 1/2 tsp Dijon. Layer with prosciutto, goat cheese and asparagus. Roll up, starting at the wide end of each breast; place on the baking sheet, seam side down.
Coat lightly with cooking spray or olive oil and sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 8 to 10 min, rotating baking sheet halfway through.
These elegant little roll-ups are super easy and cook in just 10 minutes!
Recipe by Tara Teaspoon, originaly published in LHJ 9/10. Photo credit Hallie Burton. Food Stylist Anne Disrude. Prop Stylist Randi Brookman Harris
Mary Bench says
May 18, 2019 at 11:43 amWell this may just be Sunday Dinner this week!