This chicken roulade is fancy enough for a special occasion but quick enough for a weeknight meal.
Serve withgarlic beansorroasted asparagus,mashed potatoes, and ahomemade rollto round out the dish.
Ingredients
4skinned and boned chicken breasts (about 1 1/2 lb.)
Credit: Photo: Jennifer Davick
1/2teaspoonpepper
1/4teaspoonsalt
1(5-oz.)
Sprinkle chicken with pepper and salt.
Saute spinach and 2 minced garlic cloves in 2 tsp.
hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt.
Transfer spinach mixture to a plate.
Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges.
Top with asparagus, and roll up, starting at 1 short side.
Tuck in ends of chicken, and secure with wooden picks.
butter with 2 Tbsp.
olive oil in skillet over medium-high heat; add chicken.
Cook 6 to 8 minutes, turning to brown on all sides.
Transfer skillet to oven, and bake at 425F for 15 minutes.
Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
Melt remaining 2 Tbsp.
butter in skillet over medium-high heat; add remaining garlic.
Saute 1 to 2 minutes or until tender and fragrant.
Whisk in flour; cook 1 minute.
Add white wine; cook, stirring constantly, 1 minute.
Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened.
Stir in parsley and capers; spoon sauce over chicken.
