Crispy Chicken Asparagus Rolls

This is my new favorite way to make chicken! I saw this recipe in a Taste of Home magazine and have now made it twice. It not only is amazingly delicious, but its visually stunning! It would be a great dish to entertain with too. The chicken is crispy, juicy and tender and the asparagus is perfectly tender. I don't need to say anything about the oozing cheese......

Start with pounding out some chicken cutlets into 1/8" thickness. Be sure not to pound too much, otherwise they will be too thin and will be difficult to roll up. I learned this the hard way!

Season chicken with House Blend.

This is the reason I don't follow recipes, I'm terrible at it. The first time I made these, I followed the recipe from the magazine. This time, I just did it, thinking I remembered everything. I didn't. That being said, it still tasted just as delicious as the first time. So the 2 steps I forgot, will be optional for you. After seasoning the chicken, spread a thin layer of Dijon mustard down, then lay 2 fresh sage leaves on top of the mustard. Then place 2 pieces of provolone cheese in the center of the cutlets.

Then place 2 slices of deli ham over the cheese.

Place 4-6 spears of asparagus in the center of the ham, placing the spears out of each end. Season with House Blend.

 

Starting at the end of one side, roll chicken up tightly and secure with toothpick. Season again with just a pinch of House Blend. Need to season all these layers!

Next set up your breading station. In one dish, combine panko bread crumbs and Parmesan cheese. In another, beat an egg. Heat an oven proof skillet on medium high heat with some oil in it. 

Carefully dip just the chicken part of the roll into the egg.

Then into the panko mixture, pressing the crumbs into the chicken to coat well.

Place rolls into hot pan, seam side/toothpick up. Brown for about 4-5 minutes, then flip over.

Oh my goodness, these already look amazing! Brown this side for another 4-5 minutes.

I sprinkled the leftover panko over the tops of the chicken to get an even crispier crust when its all done.  Place in a preheated 375 degree(f) oven for 20-25 minutes.

Deliciously crispy, oozing melted cheese......YUM!! Let them cool for about 5 minutes before serving.

You can serve these whole or cut them in half, like this. Either way your dinner guests will be impressed! Look at that asparagus, its perfectly cooked, still tender and the crispy crust on the outside.

Oozing cheese!!!

Now do you see why this is my new favorite way to make chicken?! I suspect it will be yours too after you've tried it.

 

RECIPE

CRISPY CHICKEN ASPARAGUS ROLLS

Prep Time: 15 minutes  Cook Time: 35 minutes Difficulty: Easy Servings: 4

Ingredients:

  • 4 chicken cutlets, pounded out to 1/8" thickness
  • SplenDishes House Blend
  • 8 slices provolone cheese
  • 8 slices deli ham
  • Dijon mustard (optional)
  • 8 fresh sage leaves (optional)
  • 1 bunch asparagus, ends trimmed
  • 1 cup panko bread crumbs
  • 1/4 cup Parmesan cheese, grated
  • 1 egg, beaten
  • olive oil

Directions:

Preheat oven to 375 degrees(f).

Season cutlets with House Blend. Optional: spread a thin layer of mustard on chicken then place 2 sage leaves over mustard.

Place 2 slices of cheese in center of cutlets, then 2 slices of ham over cheese.

Place 4-6 asparagus spears in center of ham, placing spears to stick out at each end. Season with House Blend.

Starting at one end, roll chicken up tightly and secure with toothpick. Season again with just a pinch of House Blend.

Heat oven proof skillet on medium high heat with some oil.

Dip chicken part only into egg, then into panko mixture, pressing crumbs into chicken to coat well.

Place in hot pan, seam side/toothpick up. Brown for 4-5 minutes, then flip and brown another 4-5 minutes.

Sprinkle leftover panko mixture over tops of chicken and bake for 20-25 minutes.

Chicken will be golden brown and crispy. Let cool about 5 minutes before serving.

Cut in halves or serve whole.


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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