Spring Chicken Rolls with Lemon Dijon Sauce

In an effort not to chicken you out, I've held off on publishing this post. I made this for our Valentine dinner at home! I've shared this recipe with you many moons ago when I first started this blog. I feel like I've come a long way since then and felt this needed to be reintroduced with an updated story and updated photographs.

If you're looking for something new to serve at a dinner party or even on a first date (great way to impress the ladies, gentlemen), this is a great option. I've served this when we've had friends over and they loved it, asking me how it was done and what was in the sauce. A fancy twist on chicken cordon bleu, this chicken is pounded thin and rolled with a few slices of ham, Swiss cheese, and blanched asparagus. To blanch the asparagus, put a small pot of water to boil and drop in asparagus for 2-3 minutes, just as it's green color starts to become vibrant. Immediately take it out of the boiling water and let it cool before you roll up the chicken bundles.

The sauce coating the bundles is heavenly- a combination of dijon mustard, lemon juice (duh), butter, and chicken stock. Sprinkle in some parsley, salt and pepper to taste. Whisk it all up and let it simmer to thicken up. It is delicious!

Don't worry over the sides too much, the chicken bundles are definitely the star of the show. I paired mine with brown rice and buttered dinner rolls.

Source: adapted from the Food Network

2 pieces boneless, skinless chicken breast, butterflied and pounded thin
Salt and freshly ground black pepper
4 thin slices Swiss cheese
4 thin slices 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
3/4
cup chicken stock or vegetable stock
1 tablespoon Dijon mustard
1/2 lemon, zested and juiced
2 teaspoons parsley

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. Or, set on a cutting board and cover with parchment paper. Use a meat mallet to pound chicken thinly.

Arrange the 4 cutlets on work surface. Season both sides of cutlets with salt and pepper5. 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. Secure with toothpicks and 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. Cover the pan loosely with tin foil and cook 5 to 7 minutes, turn roll-ups over and cook and other 5 to 7 minutes. Remove cooked roll ups to a serving plate. Meanwhile, as chicken is cooking, start on sauce. Add 2 tablespoons of butter to a saucepan and 2 tablespoons flour. Whisk to form a golden paste. Whisk in the chicken stock and Dijon mustard and simmer. Add the lemon zest, lemon juice, and parsley and whisk again. Season with salt and pepper to taste. Pour over chicken.  

What did you serve up for Valentine's Day this year?