Easy Chicken and Asparagus Roll Ups with Prosciutto

Chicken and Asparagus Roll Ups are a simple, elegant, French-inspired dish. It is one of my favorite easy chicken breast recipes. Try the different filling options too!

You’ll love these chicken and asparagus roll ups it if you’re looking for dinner ideas with that boneless, skinless chicken you have in the freezer! 

Easy chicken dinner - chicken roulade

I always have chicken breasts on hand. I buy them on sale, or in bulk and freeze them separately wrapped in plastic wrap for easy use.

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!).

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 mallet!

Chicken and Asparagus Roll Ups are an original and simple chicken recipe idea!

After pounding the 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.

Broiling or roasting?

I call for broiling the chicken roulade. It's fast, and gives the roll-ups a lovely golden top.

That being said, every broiler is different!

I tested these in one oven 4-inches from the heat element of the broiler and they worked perfectly. Other ovens, 6-inches from the element worked best.

In many cases you will want to broil the roll-ups until they get nice and golden, and then cover them with foil for the next few minutes.

If you have a broiler that isn't a fantastic appliance, simply roast the roll-ups at 400ºF for 20 to 25 minutes, until the center is 165ºF on an instant read thermometer.

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.

The one thing you want to be careful of is not loading these roll-ups with melty cheese. A cheese like goat, feta or cotija won't melt out of the chicken roll all over the pan. Avoid cheddar, Monterey Jack and mozzarella for this recipe since you aren't securing the filling inside.

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 or Roulade

Chicken and Asparagus Roll Ups are a simple, elegant, French-inspired dish. It is one of my favorite easy chicken breast recipes.

5 from 6 votes

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Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 280 kcal

Ingredients

  

1x2x3x

• 4 boneless, skinless chicken breasts (1¾ lbs total)
• Salt and ground black pepper
• 4 tsp Dijon mustard
• 8 slices prosciutto
• ½ cup crumbled goat cheese
• 8 asparagus stalks, cut into 2½-inch pieces

Instructions

 

• Heat broiler to high with rack 4 to 6 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 ¼-inch thick.
• Lay breasts, smooth side down, on work surface; season with salt and pepper. Spread each with ½ 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. You may need to cover the chicken half-way through cooking with foil if they become golden quickly. Alternately follow the instructions in the notes section. Serve hot. 

Notes

These elegant little roll-ups are super easy and cook in just 10 minutes!

 

• This recipe makes about 8 roulades. They are small and 2 will feed one adult. 

 

I tested these in one oven 4-inches from the heat element of the broiler and they worked perfectly. Other ovens, 6-inches from the element worked best.

In many cases you will want to broil the roll-ups until they get nice and golden, and then cover them with foil for the next few minutes.

If you have a broiler that isn't a fantastic appliance, simply roast the roll-ups at 400ºF for 20 to 25 minutes, until the center is 165ºF on an instant read thermometer.

Nutrition

Calories: 280kcalCarbohydrates: 2gProtein: 32gFat: 15gSaturated Fat: 7gCholesterol: 96mgSodium: 399mgPotassium: 514mgFiber: 1gSugar: 1gVitamin A: 569IUVitamin C: 3mgCalcium: 56mgIron: 2mg

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Recipe by Tara Teaspoon

I’ve been in the food publishing business for over 20 years, creating recipes and food styling for magazines, books, television and advertising. Find out more about me!

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Recipe by Tara Teaspoon, originally published in LHJ 9/10. Photo credit Hallie Burton. Food Stylist Anne Disrude. Prop Stylist Randi Brookman Harris