Colorado Cordon Bleu Chicken Rolls

Submitted by mrw80020

"Great light meal."

 

• Ready In: 30mins
• Ingredients: 10
• Yields: 4 rolls
• Serves: 4

ingredients

• 340.19 g chicken breasts
• 4 ham slices, thin
• 4 monterey jack pepper cheese, thin sliced
• 12 asparagus spears
• 14.79 ml olive oil
• 29.58 ml flour
• 236.59 ml chicken stock
• 14.79 ml Dijon mustard
• 14.79 ml lemon juice
• 4.92 ml parsley, dry

directions

1. Blanch 12 asparagus Speers in boiling water for about 2 minutes. Drain, chill in ice water, and pat dry.
2. Halve the chicken breasts horizontally separating each into two cutlets.
3. Place cutlet in a plastic bag with a splash of water. Leave bag open slightly and pound out the meat to a uniform thickness.
4. Arrange the cutlets on work surface. Cover each piece of chicken with one slice of cheese and one slice of ham. Add 3 asparagus spears (half if need be) roll chicken around cheese ham and asparagus.
5. Heat one tbl of olive oil, in a nonstick skillet over medium heat. When hot add the chicken rolls to skillet with the seam side down. Cover the pan and cook 3 to 5 minute Flip when chicken is half done, and cook the other side covered about 3 to 5 minutes. Remove to serving plate.
6. Add 2 tbl of butter to left over's in pan and scrape. When melted add 2tbl of flour and brown. Stir in chicken stock and Dijon mustard and simmer a minute or so until thickened. Remove from heat and add a splash of lemon juice. Pour over chicken roll and garnish with Parsley.