Chicken and Asparagus Rolls

Chicken and Asparagus Rolls

Posted 2017-05-14 by Annalisa Brownfollow
I only really started getting into cooking about 10 years ago due mainly to the necessity of creating fresh and healthy meals for our little Cavalier fur-baby; from the first day he arrived he turned his nose up at dog food. This eventually extended into a passionate embrace of home-cooking in general.

There weren’t a myriad of excuses as to why I didn’t cook – in fact there were just two – a lack of time and cooking ability. In hindsight the “I can’t cook” stance permeated from I can’t be bothered cooking. It was just easier to go out for dinner 3-4 times a week.

So, this will give you some insight into the meals I do prepare – for me it’s all about simplicity, healthy goodness and taste and although these chicken and asparagus rolls look complicated to make – trust me - they’re not.

At home, I hardly ever eat or cook with butter however, in 2012, I chanced upon an artisan dairy producer in Sydney who was making cultured butter. Unfortunately, Australia still sees cultured butter as a gourmet delicacy however it’s considered much more mainstream in Europe.

I used Pepe Saya cultured butter in this recipe to make a white wine and herb reduction to drizzle over the . This dish isn’t my usual vegan, low fat, gluten free, dairy free style dish but the flavours and the dish itself is simply … delicious.

with a white wine and herb reduction using Pepe Saya cultured butter.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4

2 chicken breasts (skin-less)
1 bunch asparagus (halved)
150-180g Fetta cheese (Danish style – smooth)
Handful fresh herbs (thyme, basil, sage, oregano)
5 tablespoons extra virgin olive oil
1 tablespoon Pepe Saya cultured butter
1-1.5 cups white wine
Salt and pepper to taste

  • Slice the chicken breasts in half lengthwise and using a meat tenderiser, flatten the chicken pieces until relatively thin.

  • Season the chicken breasts with salt and pepper.

  • Slice the fetta cheese and place 2-3 thin slices along the edge of each piece of chicken breast then position 2-3 pieces of asparagus on top of the fetta.

  • Starting from the fetta and asparagus lined end of the chicken, roll the chicken tightly onto itself and secure with toothpicks.

  • Asparagus and Fetta Cheese are the centre filling of these chicken rolls.

  • Drizzle a large frying pan with extra virgin olive oil (approximately 5-6 tablespoons) and the cultured butter.

  • When the oil and butter are hot add the fresh herbs and sauté for a couple of minutes then reduce the heat to medium. Add the chicken rolls and cook until the chicken starts to turn slightly golden in colour.

  • Cook the chicken rolls by sautéing in extra virgin olive oil, cultured butter, fresh herbs and white wine.

  • Add the white wine and continue cooking the chicken, ensuring to cook the chicken evenly on all sides. Cook for approximately 20 minutes.

  • Pre-heat the oven to 180°C. Remove the toothpicks from the chicken and asparagus rolls and place into a baking dish.

  • Drizzle a little of the pan juices over the chicken rolls. Cover with alfoil paper.

  • Bake the chicken rolls in the oven for approximately 10-minutes. This will ensure the inside of the chicken is full cooked and moist.

  • Remove the toothpicks from the chicken rolls and place into a baking dish. Cover with alfoil paper and bake for 10 minutes.

  • While the chicken is baking, add a little extra white wine and cultured butter to the pan juices and bring to the boil then reduce to a low heat and simmer until you have a wine and herb reduction.

  • Remove the chicken and asparagus rolls from the oven and plate up.

  • Just before serving, drizzle the wine and herb reduction liberally over each chicken and asparagus roll then serve immediately.

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