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  • January 2010
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Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

Sound pretty intense to me, but I swear to you that it’s not. I promise it’s a 30 minute meal, quick and easy and loaded with flavors.

It’s a bit like Chicken Cordon Bleu but on the healthier side because the chicken isn’t dredged in flour and loaded with sliced ham and cheese.


  • 4 chicken cutlets (the flat ones you’d use for chicken parm)
  • Salt and freshly ground black pepper
  • 4 thin slices provolone cheese
  • 4 thin slices prosciutto cotto
  • 12 thin spears asparagus, trimmed of tough stems and blanched in boiling 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


  • 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 whisking to break up clumps
  • 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


  1. My corner grocer did not have chicken cutlets pounded so I bought 1 lb of chicken breast and attempted to pound them out to flat cutlets to roll up. EPIC FAIL. That crap takes forever and I have no time or patience. Rachael Ray says this is what she did, stretch the dollar and all that. I call BS, there is no way she pounded out 2 chicken breast into 4 cutlets in 30 min. Anyway, I butterflied the whole chicken breast to stuff rather than wrap. To butterfly, lay the meat on a flat surface with the thickest part facing your knife hand, pressing down on the top slice the chicken lengthwise. Do not slice all the way through, your looking a pocket for stuffing. Cook time was increased to about 6-7 minutes/side.
  2. 1/4lb of both prosciutto and provolone was plenty. My ham was sliced very thin so I used 2 slices/breast. I used one slice of cheese, there were about 3 slices left over.
  3. I also used about 4-5 asparagus in each piece. You have to buy a bundle and this time of year there are like 30 pieces in a bundle, there was plenty. What was left we drizzled with balsamic, see http://spiceofpnrlife.blogspot.com/search/label/Egg for glaze recipe
  4. Foil, schmoil. I put the lid on the pan, it seemed to speed up cooking time a bit.
  5. I didn’t buy a lemon because I had one of those cute plastic lemons filled with lemon juice in my fridge. I used a little less than 1/4 cup and my hubs said it could use a bit more.
  6. I also used coarse ground Dijon, eh a smooth ground would have been nicer. BUT if you already have coarse don’t buy new just use what cha’ got, its still really tasty.
  7. Parsley is a garnish not to be mixed in with the sauce but rather sprinkled on top, call it a lesson learned.
  8. Don’t worry about the “cotto” behind prosciutto, any prosciutto will be wonderful.
  9. Use long wooden skewers to hold the butterflied breasts together, you don’t need to soak them in water for stovetop cooking. If you do the rollups t his isn’t necissary.




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