Wednesday, December 28, 2011

Blue Cheese & Walnut Chicken Roulade w/ Roasted Asparagus

So my baking skills are not so good- I attempted to make these chocolate cookies with a peanut butter center and it was a disaster.  So here is an easy chicken recipe that sounds real fancy and tastes delicious- unlike what my cookies tasted like.  If you need more detailed step by step pictures of how to assemble the chicken roulade check out the original blog post on it: Chicken Roulade

The combo of walnuts and blue cheese are a classic pairing and add such flavor and texture to a simple piece of chicken.

  • 2 boneless skinless chicken breasts- butterflied
  • about 1/2 cup of blue cheese, crumbled
  • about 1/2 cup of walnuts, chopped
  • 1 pound of asparagus
  • salt, fresh cracked pepper, oil

  1. Preheat the oven to 375 degrees F
  2. Butterfly the chicken.  You can pound them thin you want, I didn't bother this time.
  3. Stuff the chicken with the cheese and nuts. 
  4. Roll up the chicken and secure with butcher's twine or toothpicks
  5. Coat the outside with oil, salt and lots of black pepper.  The pepper makes this amazing crust that stands up to the bold flavor of the blue cheese.
  6. Cook until the juices run clear (about 160 degrees F) about 20-25 minutes
For the asparagus, all you need to do is cut off about an inch from the bottom because the ends are a bit woody and hard to chew.  Then lay on a baking sheet and coat with oil, salt and pepper and put in the oven with the chicken on the upper rack and chicken on the lower one.  Cook them until they are limp and the tops look a bit dried out- about the same time as the chicken- if they don't seem done by the time the chicken is, just remove the chicken and turn the oven up to 400 degrees F and cook a couple more minutes.

Serve on top of some brown rice or Bulgar wheat and you have a super tasty super easy dinner!

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