Wednesday, October 24, 2012

Asparagus Stuffed Chicken

I was very nervous cooking these chicken rollups. I feared undercooking the chicken and/or the chicken being bland. However, it was anything but either of those things. The chicken turned out moist and the asparagus was crisp! I prepped my chicken rollups about 5 hours before cooking them. I do not think it is a necessity to do this but if you have the time, it definitely gives the chicken more flavor. Also, I doubled the ingredients for the apricot mixture. This will give you some extra dressing to baste the chicken with when you starting cooking it on the grill! Hope you enjoy this as much as we did!

Adapted from Rachael Ray
1 pound thin asparagus, trimmed
4 teaspoons extra-virgin olive oil (divided)
Salt and pepper
6 tablespoons apricot preserves (I used sugar-free)
2 tablespoons lemon juice
4 boneless, skinless chicken breasts
Toothpicks (to secure rollups)
Fill a medium-sized skillet halfway with salted water. Bring to a boil. Add the asparagus and cook for 2 minutes (no longer). Drain in a colander, rinse with cold water. Toss with 2 teaspoons olive oil, season with salt and pepper.
In a separate bowl, mix together jam, lemon juice and 2 teaspoons olive oil.
Preheat your grill to medium.
Pound each piece of chicken to about 1/4 inch thick and season with salt and pepper.
Place skinned side down on a baking sheet.
Divide the asparagus evenly among the chicken breasts and roll each cutlet. Secure with toothpicks. 
Using a spatula, cover each chicken rollup with the jam mixture. Season with salt and pepper.
*Do not throw away the extra jam mixture. You will use it when you are cooking the chicken.
Transfer the chicken rollups to the grill. When you put the chickens on the grill, brush all of the chickens with the extra jam mixture. You will see that a lot of the jam gets left on the plate when you transfer the chicken to the grill. Cook the chicken, turning occasionally until browned, about 15 minutes.
I served my chicken with couscous and a big salad. YUM!

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