Chicken Roll-Ups with Lemon Dijon Pan Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  2 breast fillet or 236g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Provolone cheese

  4 slice (1 oz) or 112g

• Prosciutto

  Dry Cured Ham - President's Choice

  4 slices or 56g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  2 tbsp or 28g

• Wheat flour

  White, all-purpose, unenriched

  2 tbsp or 16g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Parsley

  Raw

  ¼ cup or 15g

• Asparagus

  Raw

  12 spear, medium or 192g

Directions

1. Halve the chicken breasts horizontally to create 2 cutlets each.
2. Place each cutlet in a freezer bag with a tablespoon of water and pound to 1/8-inch thickness.
3. Arrange the cutlets on a work surface. Season with salt and pepper. Top each with a slice of cheese and prosciutto. Place 3 asparagus spears on one side, then roll the chicken around the asparagus.
4. Heat olive oil in a nonstick skillet over medium heat. Add the roll-ups seam side down, season with salt and pepper, and cover loosely with foil. Cook for 4-5 minutes per side until cooked completely through. Remove to a plate.
5. Add butter and flour to the skillet, stirring to combine. Stir in chicken stock and mustard, scraping up drippings. Simmer for 1 minute, then remove from heat. Add lemon zest, juice, and parsley, then spoon over the chicken. Serve immediately.