Chicken Roulade with Vegetables and Sauce

Ingredients

• 2 large chicken breast
• 2 medium carrot
• 200 g asparagus
• ¼ cup parsley
• 2 tbsp yellow mustard
• ½ cup orange juice
• ½ cup chicken broth
• 2 tbsp olive oil

Instructions

1. 1

   Pound the 2 chicken breasts to 1/2-inch thickness. Season both sides with salt and pepper. Spread 1 tbsp mustard over each, then sprinkle with the 1/4 cup chopped parsley.

2. 2

   Roll each breast tightly and secure with 2 toothpicks. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear the roulades until golden on all sides, about 5 minutes total.

3. 3

   Preheat oven to 375°F (190°C). Transfer the skillet to the oven and bake until the chicken reaches 165°F (74°C), about 15 minutes. Remove and let rest for 5 minutes.

4. 4

   While the chicken bakes, peel and slice the 2 carrots into sticks. Trim the 200g asparagus. Heat the remaining 1 tbsp olive oil in a separate pan over medium-high. Sauté the carrots and asparagus until tender-crisp, about 6 minutes. Season with salt and pepper.

5. 5

   In a small saucepan, combine the 1/2 cup orange juice and 1/2 cup chicken broth. Simmer over medium heat until reduced by half, about 8 minutes. Stir in any pan juices from the chicken.

6. 6

   Slice the rested roulades into medallions. Serve with the vegetables and drizzle with the orange sauce and extra mustard if desired.

Tools you’ll need

• meat mallet or rolling pin
• toothpicks
• oven-safe skillet
• small saucepan
• vegetable peeler

More recipes like this

• 

  Beet Salad with Goat Cheese and Walnuts

  10 min

• 

  Breaded Chicken Tenders

  30 min

• 

  Baked Fish with Lemon and Garlic

  45 min

• 

  Chocolate Semifreddo

  20 min