Wednesday, May 06, 2009

Chicken Asparagus Roll Ups at the Wedding

The scene:
The ballroom was bathed in white satin and candlelight. “Over the top” would be an understatement. Did we really need so many glasses at each place setting? Real crystal at that. It was bad enough that I was overly anxious about who would be seated next to me, but now I needed to worry about using the wrong fork or eating someone else’s bread.

I found my place card – not just any place card, but a mini-sterling silver frame with my name engraved across the top and a photo of the bride and groom inside. As I awaited the arrival of the others at the “we-don’t-have-a-date table," I glanced at the menu. Baby lettuce salad with roasted peppers and goat cheese. Choice of filet mignon with a red wine blue cheese sauce or chicken rolled with provolone, parmesan and asparagus with a creamy butter sauce. Chocolate mousse with fresh raspberries. At least I won’t have food anxiety.

Slowly the ballroom filled with people who knew the bride probably a lot better than I did. But I’m guessing not one of them knew her well enough to say what I was about to say.

2 boneless chicken breasts, pounded thin
6 stalks of asparagus
Sliced provolone cheese (approx. 4 large slices)
Shredded or grated Parmesan (approx ¼ cup)
Salt, pepper, onion powder, garlic powder

3 Tbls. butter
1 Tbls. flour
1 cup milk (I used 2%)
Salt, pepper, onion powder, garlic powder

Season both sides of chicken breasts with salt, pepper, onion powder and garlic powder. (Or marinate chicken in your favorite Italian-style marinade). Sprinkle chicken with Parmesan cheese. Layer the provolone cheese on top of the Parmesan. Place three asparagus stalks at the bottom end of the chicken breasts and roll to the top. Secure with several toothpicks. Cook in 350 oven for approx 25 – 30 min.

For sauce, melt butter in small saucepan over medium heat. Add flour and whisk well for about one minute, or until flour is dissolved in butter and starts to slightly bubble. Add seasonings. Add milk slowly and whisk to combine. Heat for 3 – 5 minutes over medium heat and whisk frequently.

Lessons learned – Use lots of toothpicks. It’s pretty hard to keep chicken rolled up when it is stuffed with stuff. And you don’t want all of that cheese getting out all over the place. And, you may notice in the photo that I grilled the chicken. I wasn’t about to let a mild Chicago Spring day pass me by without using the grill. The problem was that I didn’t use enough toothpicks, and the chicken decided to stick to the grill. You can see the missing grill marks in my photo. But the rest turned out perfectly – the asparagus on the inside was tender and just the tips were a little crunchy. The dish didn’t really need the creamy butter sauce, but it sure was good. Serve it on the side if you’d like.


doggybloggy said...

what a tasty idea!

girlichef said...

Definitely with the toothpicks...the flavors do sound great together :)

The Duo Dishes said...

That first pic on the grill is drool worthy. You're making all of us hungry.

Jen said...

Yumm....I'm going to make this, thanks for sharing.

Kim, Ordinary Recipes Made Gourmet said...

I like this menu, speaking of the toothpicks, sometimes we learn our lessons the hard way, but it's still so much fun in the kitchen when we're cooking I think! The most important thing is how it all tastes anyway!

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