Chicken breast roulade with asparagus

Name: Chicken breast roulade with asparagus
Ingredients: 500 g thinly sliced chicken breast; 1 teaspoon salt for the chicken; 1/2 teaspoon ground pepper; 100 g brie or semi-hard cheese; 250 g asparagus; 1000 ml water; 1 teaspoon salt for the cooking water; 1 egg; 100 g breadcrumbs; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 30 ml oil

Meat - Chicken breast roulade with asparagus by Tatiana D. - Recipia

This chicken breast roulade with asparagus hides brie and whole asparagus spears inside sliced chicken breast, then gets browned in a breadcrumb crust. Rosemary and thyme go into the crust, and when you cut into it, you see green asparagus and melted cheese wrapped in golden-brown chicken. I like to cut it into thick slices. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Serves: 2. About 860 kcal and 79 g protein per serving.

Ingredients

500 g thinly sliced chicken breast
1 teaspoon salt for the chicken
1/2 teaspoon ground pepper
100 g brie or semi-hard cheese
250 g asparagus
1000 ml water
1 teaspoon salt for the cooking water
1 egg
100 g breadcrumbs
1 teaspoon dried rosemary
1 teaspoon dried thyme
30 ml oil

Preparation

1. Put the asparagus in 1000 ml water with 1 teaspoon salt and boil for 10 minutes. Drain and let it cool for 10 minutes. 2. Lay the thin chicken slices on your work surface. Sprinkle them with 1 teaspoon salt and 1/2 teaspoon pepper, then spread the cheese over them. 3. Put the cooled asparagus over the chicken and roll it up. Secure the roulade with toothpicks or tie it with kitchen string. 4. Beat the egg in a plate. Mix the breadcrumbs with the rosemary and thyme, then dip the roulade in the egg and coat it in the breadcrumbs. 5. Heat 30 ml oil in a frying pan and fry the roulade over medium heat for 14 minutes, turning it on all sides. The breadcrumbs should be golden brown and the chicken cooked through.

Notes

Cooked roulades keep in a sealed container in the fridge for up to 3 days. You can also prepare and roll them a few hours ahead, then keep them covered and chilled until frying. Choose asparagus spears that are about the same thickness, since very thin ones soften faster than thick ones. If the bases are woody, peel the bottom part before boiling. The chicken slices should be thin and whole; you can gently flatten thicker ones so they roll without tearing. Brie gets soft and runny when hot, while semi-hard cheese stays inside better if you cut it into thin slices. I start preparing the asparagus before I work on the filling, so I don't have to wait for it to cool. Regular breadcrumbs contain gluten; for a gluten-free version, use the same amount of gluten-free breadcrumbs, but the brie and egg are still allergens. I serve it with baked potatoes.