Chicken Roll-Ups with Lemon Dijon Pan Sauce

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• 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

• Asparagus

  Raw

  12 spear, medium or 192g

• 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 broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Lemon zest

  ½ lemon or 2g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Parsley

  Raw

  4 tbsp or 15g

Directions

1. Cut chicken into cutlets for each portion if not already, then place each between plastic or in a zip-top bag with a teaspoon of water and pound to about 1/8 inch thick.
2. Bring a pot of salted water to a boil. Trim woody ends off asparagus and blanch spears for about 2 minutes, then drain well and pat dry.
3. Lay chicken cutlets on a work surface. Season both sides lightly with salt and pepper. Top each with 1 slice provolone and 1 slice prosciutto. Arrange 3 asparagus spears on one edge and roll up tightly. Secure with toothpicks if needed, placing seam side down.
4. Heat olive oil in a large nonstick skillet over medium heat. Add roll-ups seam side down, season lightly with salt and pepper, cover loosely with foil, and cook 4–5 minutes per side until the chicken is cooked through to 165°. Transfer to a plate and tent with foil.
5. Add butter to the skillet, then sprinkle in flour and cook, stirring, for 30–60 seconds. Whisk in chicken broth and Dijon mustard, scraping up browned bits, then simmer 1 minute until slightly thickened.
6. Off the heat, stir in lemon zest, lemon juice, and fresh chopped parsley. Spoon the sauce over the chicken and serve.