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.