Spring Chicken Roll Ups, 4/11/12

by Gary Duke at Alley Oops


4 chicken breasts, boneless and skinless. Use a mallet to flatten, or if you have good knife skills, you can cut the breast thin.

salt and pepper breast and set aside.


In a skillet saute:

1 teaspoon olive oil

2 cups fresh spinach

salt pepper and garlic to taste

when spinach is wilted, place equal part in the middle of chicken breast, spread out to with-in 1 inch of sides.

Lay 3 or 4 fresh asparagus spears in the middle of breast,

Roll chicken up around spinach and asparagus, secure with a tooth pick.


In a skillet, brown the chicken roll ups,{}on all sides in 2 tablespoon olive oil, when chicken is browned,{}finish cooking{}in a oven for 15 minutes at 425.


Sauce of Chicken::

In skillet, melt:

2 tablespoons{} butter or margarine

2 tablespoons olive oil


1 tablespoon flour

stir for a minute or two and add:

3 tablespoon white wine (optional)

1 cup chicken broth


Sauce will thicken, you can finish it with all or any of the ingredients listed below:

1 teaspoon lemon juice


2 tablespoons capers


Pour sauce over chicken and serve.