Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 405.8
  • Total Fat: 23.2 g
  • Cholesterol: 111.6 mg
  • Sodium: 1,431.4 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 1.4 g
  • Protein: 39.0 g

View full nutritional breakdown of Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce calories by ingredient
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Rachael Ray Recipe taken from http://www.rachaelray.com/recipe.phy?recip
Rachael Ray Recipe taken from http://www.rachaelray.com/recipe.phy?recip

Number of Servings: 4


    *2 Pieces boneless skinless chicken breast
    *salt and freshly ground black pepper
    *4 thin slices provolone cheese
    *4 thin slices prosciutto cotto
    *12 thin asparagus spears, 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


-Halve the chicken breasts horizontally separating each into 2 cutlets (although more expensive, I just buy four pieces of cutlet chicken)
-Place each cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into 1/8 inch 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 of cheese and 1 slice of 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 of 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 4-5 minutes, turn roll-ups over and cover, cook for another 4-5 minutes
-Remove roll-ups to a serving plate.
- Add butter and flour to pan, stir in chicken stock and dijon mustard scraping any drippings from the bottom of the pan and simmer one minute
-remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken

Number of Servings: 4

Recipe submitted by SparkPeople user ELEDDOWS.

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Member Ratings For This Recipe

  • Incredible!
    My SO loved these. This dish was surprisingly easy to make. The sauce really pulled the whole thing together. I wouldn't change a thing. Delicious! - 1/19/12

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