Spring Chicken Roll-Ups

Chicken Roll-ups!

I saw Rachel Ray making this dish while I was at the gym last week and just had to try it – it looked so good! It was one of her 30 minute meals and is officially called Spring Chicken Roll-ups with Lemon Dijon Pan sauce.

Below is the recipe provided by Rachel Ray with my alterations in parentheses.


These bundles are a healthy twist to a Cordon Bleu chicken – ham and cheese stuffed breast meat breaded and sauteed.


  • 2 (6-ounce) pieces boneless, skinless chicken breast
  • Salt and freshly ground black pepper (I used garlic salt)
  • 4 thin slices provolone cheese
  • 4 thin slices prosciutto cotto (I couldn’t find this in my regular grocery store and didn’t really feel like making a special excursion to find it so I used deli ham)
  • 12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock or vegetable stock
  • 1 tablespoon Dijon mustard
  • 1/2 lemon, zested and juiced
  • 1/4 cup chopped, flat-leaf parsley, a handful

Halve the chicken breasts horizontally separating each into 2 cutlets.

Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour. Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.

My dinner. YUM.

This was my finished meal. It was delicious and really simple to make (hence 30 minute meal). I can’t wait to make this with Sol when I’m out there for Easter weekend! Try it out!


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