Chicken and Asparagus Roulades Recipe

In our home, weeknight dinners often need to strike a balance between ease and excitement. We’re always on the lookout for dishes that are relatively quick to prepare but still feel special enough to break the monotony of everyday meals. Chicken and Asparagus Roulades have become a recent favorite for exactly this reason. The first time I made them, I was genuinely surprised at how simple they were to assemble, yet the presentation was so impressive – they looked like something straight out of a restaurant! The tender chicken, wrapped around crisp-tender asparagus and a creamy, flavorful filling, was an absolute hit with the entire family. Even my picky eaters devoured them, which is always a win. The light and fresh taste is perfect for any season, and they’re versatile enough to pair with a variety of sides. If you’re looking for a dish that’s both elegant and approachable, you absolutely have to try these Chicken and Asparagus Roulades. They’re destined to become a new staple in your kitchen, just like they have in ours.

Ingredients for Chicken and Asparagus Roulades

To create these delectable Chicken and Asparagus Roulades, you will need a selection of fresh and flavorful ingredients. The quality of your ingredients will directly impact the final taste, so opt for the best you can find. Here’s a comprehensive list to get you started:

For the Chicken Roulades:

• Chicken Breasts: 4 boneless, skinless chicken breasts (approximately 6-8 ounces each). Choosing chicken breasts of similar size will ensure even cooking. Look for plump, pink breasts without excessive fat or bruising.
• Fresh Asparagus: 1 pound, trimmed. Select firm, bright green asparagus spears with tightly closed tips. The thickness is a matter of preference, but medium-thick spears work well for roulades as they hold their shape and cook evenly.
• Cream Cheese: 4 ounces, softened. Full-fat cream cheese will provide the richest flavor and creamiest texture. Allow it to come to room temperature for easy spreading.
• Garlic: 2 cloves, minced. Fresh garlic is essential for its pungent aroma and flavor. Mince it finely to ensure it distributes evenly in the filling.
• Fresh Lemon Juice: 1 tablespoon. Lemon juice adds brightness and acidity, cutting through the richness of the cream cheese and complementing the chicken and asparagus. Freshly squeezed is always preferred for its superior flavor.
• Fresh Herbs (Optional but Recommended): 2 tablespoons, finely chopped (such as parsley, chives, dill, or a combination). Fresh herbs elevate the flavor profile and add a touch of freshness. Parsley and chives are classic choices, but dill or tarragon can also be lovely.
• Salt: 1 teaspoon, or to taste. Use kosher salt or sea salt for the best flavor. Salt enhances the taste of all the other ingredients.
• Black Pepper: ½ teaspoon, freshly ground, or to taste. Freshly ground black pepper provides a more robust and aromatic flavor compared to pre-ground pepper.
• Olive Oil: 2 tablespoons. Extra virgin olive oil is ideal for its flavor and health benefits. It will be used for brushing the roulades before baking.
• Optional: Dry White Wine or Chicken Broth: 1/4 cup (for deglazing the pan, if desired). Adding a splash of white wine or chicken broth to the pan while baking can create flavorful pan juices that can be drizzled over the roulades.

For the Optional Sauce (Recommended for Enhanced Flavor):

• Butter: 2 tablespoons, unsalted. Butter adds richness and a silky texture to the sauce.
• Shallot: 1 small, finely minced. Shallots have a milder, sweeter flavor than onions, making them perfect for a delicate sauce.
• Dry White Wine: ½ cup (such as Sauvignon Blanc or Pinot Grigio). Dry white wine adds acidity and complexity to the sauce. Choose a wine you would enjoy drinking.
• Chicken Broth: ½ cup, low sodium. Low-sodium chicken broth allows you to control the saltiness of the sauce.
• Heavy Cream: ½ cup. Heavy cream adds richness and thickens the sauce, creating a luxurious finish.
• Fresh Lemon Juice: 1 teaspoon (or more to taste). A final touch of lemon juice brightens the sauce and balances the richness.
• Fresh Parsley or Chives: 1 tablespoon, chopped (for garnish). Fresh herbs add a pop of color and freshness to the finished sauce.
• Salt and Pepper: To taste. Season the sauce to your liking, adjusting salt and pepper as needed.

Ingredient Notes for Success:

• Chicken Breast Preparation: Ensure your chicken breasts are of uniform thickness. If they are very thick, you may need to butterfly them further or pound them gently to achieve an even thickness for rolling.
• Asparagus Selection: Choose asparagus spears that are firm and not too woody at the base. Snap off the tough ends of the asparagus before using. If your asparagus is very thick, you might consider blanching it briefly (1-2 minutes in boiling water followed by an ice bath) to ensure it cooks through in the roulades.
• Cream Cheese Temperature: Softened cream cheese is crucial for easy mixing and spreading. Microwaving cream cheese briefly can soften it, but be careful not to melt it.
• Herb Choices: Feel free to experiment with different herbs in the cream cheese filling and sauce. Thyme, rosemary, or even a pinch of dried herbs like Italian seasoning can add depth of flavor.
• Wine Alternatives: If you prefer not to use wine in the sauce, you can substitute it with additional chicken broth. The wine, however, adds a distinct layer of flavor.

By gathering these high-quality ingredients, you’re well on your way to creating Chicken and Asparagus Roulades that are bursting with flavor and sure to impress.

Instructions: Step-by-Step Guide to Chicken and Asparagus Roulades

Creating Chicken and Asparagus Roulades is a straightforward process, even for beginner cooks. Follow these detailed, step-by-step instructions to ensure success in making this elegant dish.

Step 1: Prepare the Chicken Breasts

1. Pound the Chicken: Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about ¼-inch to ½-inch. This tenderizes the chicken and makes it easier to roll. Aim for a rectangular shape if possible. Be careful not to pound too thin, or the chicken may tear.
2. Season the Chicken: Season both sides of each pounded chicken breast generously with salt and freshly ground black pepper. This is crucial for flavor, as the chicken itself can be quite bland without proper seasoning.

Step 2: Make the Cream Cheese Filling

1. Combine Ingredients: In a medium bowl, combine the softened cream cheese, minced garlic, lemon juice, and chopped fresh herbs (if using).
2. Mix Well: Use a fork or spatula to thoroughly mix all the ingredients until the filling is smooth and well combined. Taste and adjust seasoning with a pinch more salt and pepper if needed.

Step 3: Assemble the Chicken Roulades

1. Spread the Filling: Take one pounded chicken breast and lay it flat on a clean surface. Spread an even layer of the cream cheese filling over the chicken breast, leaving a small border around the edges. Don’t overfill, as the filling may ooze out during baking.
2. Add Asparagus: Place 4-5 asparagus spears along one short edge of the chicken breast. Arrange them in a row so they will be rolled up inside the roulade. Make sure the tips of the asparagus are facing the same direction.
3. Roll Up Tightly: Starting from the edge with the asparagus, tightly roll up the chicken breast like a jelly roll, encasing the asparagus and filling inside. Tuck in the sides as you roll to create a neat roulade.
4. Secure with Toothpicks or Twine (Optional but Recommended): To help the roulades hold their shape during baking, secure each one with 2-3 toothpicks or kitchen twine. If using toothpicks, insert them at an angle to hold the seam closed. If using twine, tie it around the roulade in 2-3 places.

Step 4: Bake the Chicken Roulades

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Baking Dish: Lightly grease a baking dish with olive oil or cooking spray. Choose a dish that will comfortably fit all the roulades in a single layer without overcrowding.
3. Place Roulades in Dish: Arrange the assembled chicken roulades seam-down in the prepared baking dish. This helps to keep them closed during baking.
4. Brush with Olive Oil: Brush the tops of the roulades with olive oil. This will help them brown nicely and stay moist.
5. Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The roulades should be golden brown and the chicken should be firm to the touch. Use a meat thermometer to ensure accurate doneness, inserting it into the thickest part of the chicken, avoiding the asparagus and filling.
6. Rest (Optional but Recommended): Once cooked, let the roulades rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. If you used toothpicks or twine, remove them before serving.

Step 5: Prepare the Optional White Wine Cream Sauce (While Chicken Bakes)

1. Melt Butter: While the chicken is baking, prepare the sauce. In a saucepan over medium heat, melt the butter.
2. Sauté Shallots: Add the minced shallot to the melted butter and sauté until softened and fragrant, about 2-3 minutes. Be careful not to brown the shallots.
3. Deglaze with White Wine: Pour in the dry white wine and bring to a simmer. Let it simmer for 2-3 minutes, allowing the wine to reduce slightly and the alcohol to evaporate. This step intensifies the flavor of the sauce.
4. Add Chicken Broth and Cream: Pour in the chicken broth and heavy cream. Stir to combine and bring back to a gentle simmer.
5. Simmer and Thicken: Reduce the heat to low and simmer the sauce gently for 5-7 minutes, or until it has thickened slightly to your desired consistency. Stir occasionally to prevent sticking. If the sauce becomes too thick, you can thin it with a tablespoon or two of chicken broth or milk.
6. Season and Finish: Remove the sauce from the heat and stir in the lemon juice and chopped fresh parsley or chives. Season to taste with salt and pepper. Start with a pinch of each and adjust as needed.
7. Keep Warm: Keep the sauce warm until ready to serve. If it cools down too much, you can gently reheat it over low heat, being careful not to boil it after adding the cream, as it may separate.

Step 6: Slice and Serve

1. Slice Roulades: Once the roulades have rested (and toothpicks/twine removed), slice each roulade crosswise into 2-3 elegant portions.
2. Arrange and Serve: Arrange the sliced roulades on a serving platter or individual plates.
3. Drizzle with Sauce (Optional): If using the white wine cream sauce, generously drizzle it over the sliced roulades. You can also serve the sauce on the side for dipping.
4. Garnish (Optional): Garnish with extra fresh parsley or chives, and perhaps a lemon wedge for an extra touch of freshness.

Following these detailed instructions will guide you through each step of making Chicken and Asparagus Roulades, ensuring a delicious and beautifully presented dish.

Nutrition Facts for Chicken and Asparagus Roulades

Understanding the nutritional profile of your meals can be helpful for making informed dietary choices. Here’s an estimated nutritional breakdown for Chicken and Asparagus Roulades. Please note that these are approximations and can vary based on specific ingredients and portion sizes.

Servings: 4

Estimated Nutrition Facts Per Serving (per roulade, without optional sauce):

• Calories: Approximately 350-400 kcal
• Protein: 40-45 grams
• Fat: 15-20 grams
  • Saturated Fat: 8-10 grams (primarily from cream cheese)
• Cholesterol: 150-180 mg
• Sodium: 400-500 mg (can vary based on salt added and broth used)
• Carbohydrates: 5-7 grams
  • Fiber: 1-2 grams
  • Sugar: 2-3 grams
• Vitamin C: Good source (from asparagus and lemon juice)
• Vitamin K: Excellent source (from asparagus)
• Folate: Good source (from asparagus)

Estimated Nutrition Facts Per Serving (with optional white wine cream sauce, approximately ¼ cup sauce per serving):

• Calories: Approximately 450-550 kcal
• Protein: 40-45 grams
• Fat: 25-30 grams
  • Saturated Fat: 15-20 grams (increased due to butter and cream in sauce)
• Cholesterol: 180-220 mg
• Sodium: 500-600 mg (can vary based on salt added and broth used)
• Carbohydrates: 8-10 grams
  • Fiber: 1-2 grams
  • Sugar: 3-4 grams

Important Notes on Nutrition:

• Estimations: These are estimates and can vary based on the specific brands and types of ingredients used, as well as portion sizes.
• Sauce Impact: The optional white wine cream sauce significantly increases the calorie and fat content, particularly saturated fat. If you are watching your calorie or fat intake, you might consider serving the roulades without the sauce or using a lighter sauce option (e.g., a lemon-herb pan sauce made with chicken broth and a touch of cream or a yogurt-based sauce).
• Asparagus Benefits: Asparagus is a nutritious vegetable, low in calories and a good source of vitamins, minerals, and fiber.
• Chicken Breast Benefits: Chicken breast is a lean source of protein, essential for muscle building and satiety.
• Sodium Awareness: Be mindful of sodium content, especially if using pre-made chicken broth. Opt for low-sodium broth and adjust salt seasoning carefully.

For more precise nutritional information, you can use online nutrition calculators and input the specific ingredients and quantities you use. However, these estimations provide a good general understanding of the nutritional profile of Chicken and Asparagus Roulades.

Preparation Time for Chicken and Asparagus Roulades

One of the appealing aspects of Chicken and Asparagus Roulades is that they are elegant enough for a special occasion but still manageable for a weeknight dinner. Here’s a breakdown of the estimated preparation and cooking times:

Prep Time:

• Ingredient Preparation (chopping, measuring): 15 minutes
• Pounding and Seasoning Chicken: 10 minutes
• Making Cream Cheese Filling: 5 minutes
• Assembling Roulades (spreading, rolling, securing): 15 minutes

Total Prep Time: Approximately 45 minutes

Cook Time:

• Baking Time: 25-30 minutes
• Optional Sauce Preparation (while chicken bakes): 15-20 minutes
• Resting Time (optional but recommended): 5-10 minutes

Total Cook Time (including sauce and rest): Approximately 45-60 minutes

Overall Time (Prep + Cook): Approximately 1 hour 30 minutes to 1 hour 45 minutes

Time-Saving Tips:

• Pre-mince Garlic and Herbs: Mince garlic and chop herbs in advance to save time during active prep.
• Soften Cream Cheese Ahead: Ensure cream cheese is softened well in advance to make the filling preparation quicker.
• Prepare Sauce While Chicken Bakes: Efficiently utilize the baking time to prepare the white wine cream sauce. This maximizes your time in the kitchen.
• Assembly Line Approach: Set up an assembly line for rolling the roulades. Lay out all the chicken, then spread the filling on each, and finally add the asparagus and roll. This can speed up the process.
• Make Ahead Components (Partial Prep): You can pound and season the chicken breasts earlier in the day and store them in the refrigerator. You can also prepare the cream cheese filling ahead of time and store it separately in the refrigerator. Assemble and bake just before dinner.

While the total time might seem a bit lengthy, much of it is hands-off baking time. The active prep time is manageable, especially if you incorporate time-saving tips. For a weeknight meal, you can streamline the process by skipping the sauce or preparing it ahead of time. For a more leisurely weekend meal or special occasion, the full recipe, including the sauce, is well worth the effort.

How to Serve Chicken and Asparagus Roulades

Chicken and Asparagus Roulades are incredibly versatile and can be served in numerous ways, making them suitable for both casual weeknight dinners and more formal gatherings. Here are some serving suggestions to inspire you:

Side Dish Pairings:

• Grains:
  • Rice Pilaf: A classic and flavorful rice pilaf complements the roulades beautifully. Consider adding herbs, toasted nuts, or dried fruits to the pilaf for extra texture and flavor.
  • Quinoa: For a healthier option, serve with fluffy quinoa. Quinoa is a complete protein and pairs well with the light flavors of the roulades.
  • Couscous: Light and airy couscous is another excellent grain choice. You can toss it with herbs, lemon zest, and a drizzle of olive oil.
  • Orzo Pasta: Orzo pasta, cooked simply with butter and Parmesan cheese, or tossed with pesto, makes a satisfying side.
• Vegetables:
  • Roasted Vegetables: Roasted vegetables like broccoli, Brussels sprouts, carrots, or bell peppers provide a hearty and healthy side. Roasting brings out their natural sweetness.
  • Green Beans Almondine: Classic green beans almondine, sautéed with butter and toasted almonds, adds elegance and crunch.
  • Steamed or Sautéed Spinach: Simple steamed or sautéed spinach, with garlic and a squeeze of lemon, is a light and nutritious option.
  • Asparagus (Roasted or Grilled): For an asparagus lover, serving extra roasted or grilled asparagus alongside the roulades intensifies the asparagus flavor.
• Potatoes:
  • Mashed Potatoes: Creamy mashed potatoes, whether classic or garlic-infused, are a comforting and satisfying side.
  • Roasted Potatoes: Crispy roasted potatoes, seasoned with herbs and spices, offer a textural contrast to the tender roulades.
  • Scalloped Potatoes: For a more indulgent side, consider serving scalloped potatoes au gratin.
• Salads:
  • Fresh Green Salad: A simple green salad with a light vinaigrette provides a refreshing counterpoint to the richness of the roulades.
  • Caprese Salad: A Caprese salad with fresh tomatoes, mozzarella, and basil offers bright and vibrant flavors.
  • Arugula Salad with Lemon Dressing: A peppery arugula salad with a tangy lemon dressing cuts through the richness and adds a fresh element.

Sauce Options:

• White Wine Cream Sauce (as provided in the recipe): This creamy and flavorful sauce is a perfect match for the roulades, adding richness and elegance.
• Lemon Butter Sauce: A simple lemon butter sauce, made with melted butter, lemon juice, and herbs, is a lighter alternative that still provides a burst of flavor.
• Pesto Sauce: A vibrant pesto sauce (basil, sun-dried tomato, or even asparagus pesto) adds a fresh and herbaceous element.
• Dijon Mustard Cream Sauce: For a slightly tangy sauce, whisk Dijon mustard into heavy cream and simmer until thickened.
• Pan Jus: If you have flavorful pan juices left in the baking dish after cooking the roulades, deglaze the pan with a little white wine or chicken broth and use these juices as a light sauce.

Serving Occasions:

• Weeknight Dinner: Serve with a simple side like quinoa or roasted vegetables for a healthy and satisfying weeknight meal.
• Weekend Dinner Party: Pair with rice pilaf, green beans almondine, and the white wine cream sauce for an elegant dinner party main course.
• Special Occasions: Chicken and Asparagus Roulades are impressive enough for holidays, birthdays, or anniversaries. Serve with scalloped potatoes and a fresh green salad for a celebratory meal.
• Lunch or Brunch: Sliced roulades can also be served cold or at room temperature as part of a buffet or brunch spread.

Presentation Tips:

• Garnish: Always garnish your plated roulades. Fresh herbs like parsley, chives, or dill, a lemon wedge, or a sprinkle of paprika can elevate the presentation.
• Sauce Drizzle: Drizzle the sauce artfully over the roulades rather than drowning them. You can also serve extra sauce on the side in a gravy boat or small pitcher.
• Color Contrast: Choose side dishes that offer color contrast to the roulades, such as bright green vegetables or vibrant salads.
• Elegant Plating: Arrange the sliced roulades attractively on the plate, perhaps slightly overlapping or fanned out.

By considering these serving suggestions and presentation tips, you can create a complete and memorable meal featuring Chicken and Asparagus Roulades for any occasion.

Additional Tips for Perfect Chicken and Asparagus Roulades

To ensure your Chicken and Asparagus Roulades are a resounding success, here are five additional tips to keep in mind:

1. Ensure Even Chicken Thickness: Pounding the chicken breasts to an even thickness is crucial for uniform cooking. If some parts are thicker than others, they will cook unevenly, leading to dry spots and undercooked areas. Take your time and gently pound the chicken to about ¼-inch to ½-inch thickness. If you find any very thick sections even after pounding, you can make shallow cuts (score) into the thicker parts to help them flatten and cook more evenly.
2. Don’t Overfill the Roulades: While it’s tempting to load up the roulades with filling, resist the urge to overfill them. Too much filling can cause it to ooze out during baking, making the roulades messy and potentially dry. Spread a moderate, even layer of the cream cheese mixture and use an appropriate amount of asparagus (4-5 spears per roulade is usually sufficient).
3. Roll Tightly and Secure Well: Rolling the roulades tightly is key to maintaining their shape during baking and preventing the filling from escaping. Roll them firmly, tucking in the sides as you go. Securing them with toothpicks or kitchen twine is highly recommended, especially if you are new to making roulades. This will ensure they hold their elegant shape and cook evenly. Remember to remove toothpicks or twine before serving.
4. Don’t Overbake the Chicken: Overbaking chicken roulades will result in dry and tough chicken. Bake them just until they are cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to check for doneness – insert it into the thickest part of the chicken, avoiding the asparagus and filling. The chicken should be firm to the touch and no longer pink inside. Carryover cooking will continue to cook the chicken slightly after you remove it from the oven, so it’s better to err on the side of slightly underbaked than overbaked.
5. Adjust Seasoning to Taste at Each Stage: Seasoning is paramount for flavorful food. Don’t just season the chicken at the beginning. Taste the cream cheese filling and adjust salt, pepper, and herbs as needed. Taste the white wine cream sauce at the end and adjust seasoning, lemon juice, and herbs to your liking. Seasoning in layers throughout the cooking process ensures that each component is flavorful and the final dish is well-balanced.

By following these additional tips, you can elevate your Chicken and Asparagus Roulades from good to exceptional, impressing your family and guests with your culinary skills.

Frequently Asked Questions (FAQ) about Chicken and Asparagus Roulades

Here are some frequently asked questions about making Chicken and Asparagus Roulades to help you troubleshoot and perfect this recipe:

Q1: Can I prepare Chicken and Asparagus Roulades ahead of time?

A: Yes, you can definitely prepare Chicken and Asparagus Roulades ahead of time, which makes them great for entertaining or busy weeknights. You can assemble the roulades completely, up to the point of baking, and store them covered in the refrigerator for up to 24 hours. When you are ready to cook, simply bake them as directed, adding a few extra minutes to the baking time if they are very cold from the refrigerator. Do not bake them ahead and then reheat, as the chicken can dry out. The white wine cream sauce can also be made a day ahead and gently reheated before serving.

Q2: Can I use frozen asparagus for this recipe?

A: While fresh asparagus is highly recommended for the best texture and flavor in roulades, you can use frozen asparagus in a pinch. If using frozen asparagus, thaw it completely and pat it very dry before using. Frozen asparagus tends to be softer than fresh, so it might not hold its shape as well in the roulades. You might consider briefly sautéing or roasting the thawed asparagus before using it in the filling to remove excess moisture and improve its texture.

Q3: What are some substitutions for cream cheese in the filling?

A: If you are looking for a substitution for cream cheese, you have a few options. You can use:
* Ricotta Cheese: Full-fat ricotta cheese will provide a creamy texture but a milder flavor than cream cheese. You may need to add a bit more seasoning and herbs to compensate for the less tangy flavor.
* Mascarpone Cheese: Mascarpone is richer and creamier than cream cheese and will provide a very decadent filling.
* Goat Cheese: Soft goat cheese will add a tangy and slightly earthy flavor to the filling. Ensure it is softened well for easy spreading.
* Dairy-Free Cream Cheese: For a dairy-free option, use a plant-based cream cheese alternative. Ensure it is a variety that melts and spreads well.

Q4: Can I bake or grill the Chicken and Asparagus Roulades?

A: This recipe is designed for baking, which is a gentle and effective method for cooking roulades evenly. You can also grill Chicken and Asparagus Roulades, but it requires a bit more attention to prevent burning and ensure even cooking. If grilling, preheat your grill to medium heat. Wrap each roulade in foil before grilling to help them cook through without burning on the outside. Grill for about 20-25 minutes, flipping occasionally, until cooked through. You can also sear the roulades briefly on the grill grates after removing them from the foil for grill marks and added flavor.

Q5: What other vegetables can I use instead of asparagus?

A: While asparagus is a classic pairing, you can experiment with other vegetables in Chicken Roulades. Good alternatives include:
* Broccoli Florets: Blanch broccoli florets briefly until tender-crisp before using.
* Green Beans: Trimmed green beans, blanched or roasted slightly, work well.
* Bell Pepper Strips: Roasted bell pepper strips add sweetness and color.
* Spinach or Kale: Sautéed spinach or kale with garlic and lemon can be used as a filling (ensure you squeeze out excess moisture after sautéing).
* Carrot Sticks: Thinly sliced or julienned carrots, lightly steamed or roasted, can add sweetness and crunch.

Remember to adjust cooking times slightly if you use denser vegetables like carrots or broccoli to ensure they are tender-crisp when the chicken is cooked through.

These FAQs should address common questions and concerns you might have when making Chicken and Asparagus Roulades, empowering you to confidently create this delicious and elegant dish.

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