Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce
Modified from Rachael Ray
2 (6-ounce) pieces boneless, skinless chicken breast [As noted, if you actually want this to look good, you are going to have to buy thin cut chicken rather than the breasts and split them.]
Salt and freshly ground black pepper
4 thin slices provolone cheese [I used provolone on mine and Swiss for Ray as he doesn't like provolone...both seemed to work]
4 thin slices prosciutto cotto [so didn't buy this! I just used bacon...now since bacon isn't pre-cooked, I just cooked it most of the way in the microwave before I put it in the rollups, so it would be completely cooked by the time it was finished...I used about 2 piece of bacon per roll up, so a total of 8 slices]
16 long green beans, steamed to the doneness you prefer [this used asparagus, which we don't like, so I used the green beans...I also prefer my vegetables actually COOKED, so I steamed them...Rachael barely cooked her asparagus, but honestly, chefs are obsessed with undercooked food...raw is fine if that is what you want, but if are going to cook it, I think you should actually cook it!]
1 tablespoon oil [I used vegetable oil, she used olive oil]
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock [I just made up a bullion cube]
1 tablespoon Dijon mustard [I actually used Honey Dijon mustard...we really like that!]
1/2 lemon, zested and juiced [I forgot to buy a lemon, so I just used the lemon juice I had in the fridge and squirted some in]
1/4 cup chopped, flat-leaf parsley, a handful
Halve the chicken breasts horizontally separating each into 2 cutlets (as noted, this was a MESS). Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets (also ridiculously hard and very messy...and I only used one bag as if I used one per piece, I might as well have bought the premium chicken...which as I noted, I would if I ever bought this again).
Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 2 slices of bacon/ham. Starting on 1 side of the breast, place a small bundle of 4 green beans. Wrap and roll the chicken around the beans. Wash hands. [I think if I did this again, I would use something to secure these because you can see they came apart once I had to flip these.]
Heat about 1 tablespoon oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down (see note on messy). Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate.
Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.
Makes 4 servings.