Chicken Roulade: An Elegant Dinner Idea
Our luncheon season is beginning to come to a close, and we've enjoyed every one! We've hosted birthday parties, book clubs, and red hatters this year, and the following is one of the recipes we've perfected that's wowed and awed our luncheon visitors. You can also use dried basil in this recipe if you don't have fresh available.Ingredients:
4 boneless, skinless chicken breasts
12 asparagus spears
1/4 lb thin sliced Black Forest ham
4 slices provolone cheese
12 large basil leaves
Night Before: Blanch the asparagus spears for 3-4 minutes. Drain and run cold water over to stop cooking process and set aside.
Flatten the chicken breasts to 1/3" thick. This is best done with a small cast iron skillet (a rolling pin or wine bottle also works.)
Place chicken breasts skin side down on a clean work surface. Layer each individual breast with basil leaves.
Add a layer of black forest ham...
Add a slice of provolone...
Add three asparagus spears across short side near one end...
Roll the breasts lengthwise, allowing asparagus ends to stick out the ends.
Tuck chicken ends in. 
Cover and refrigerate overnight. This step makes them much easier to work with later.
Breading Ingredients:1 egg, mix in 2 tsp water, beat with fork
2/3 cup herbal bread crumbs
1/3 cup parmesan
In Morning: Dredge chicken rolls in the egg and water mixture. Combine the bread crumbs and parmesan and bread the chicken. Refrigerate until ready to cook.
At Cooking Time: Preheat oven to 400 degrees. Place chicken seam side down on lightly sprayed or wax paper lined tray. Cook 15 minutes, turn and cook another 10-15 minutes, until topping is golden and chicken feels firm. We like to slice the cooked roulades on a diagonal into four sections - an electric knife works great for this - and then fan them out a little on the plate to highlight the layers inside. Janet makes an awesome mustard sauce to finsih off this dish - maybe she'll share it sometime if you're lucky!
Serving suggestions: Serve with a side of Marinated Carrots and Fresh Pasta!
Place chicken breasts skin side down on a clean work surface. Layer each individual breast with basil leaves.
Add a layer of black forest ham...
Add a slice of provolone...
Add three asparagus spears across short side near one end...
Roll the breasts lengthwise, allowing asparagus ends to stick out the ends.
Tuck chicken ends in. 
Cover and refrigerate overnight. This step makes them much easier to work with later.
Breading Ingredients:1 egg, mix in 2 tsp water, beat with fork
2/3 cup herbal bread crumbs
1/3 cup parmesan
In Morning: Dredge chicken rolls in the egg and water mixture. Combine the bread crumbs and parmesan and bread the chicken. Refrigerate until ready to cook.
At Cooking Time: Preheat oven to 400 degrees. Place chicken seam side down on lightly sprayed or wax paper lined tray. Cook 15 minutes, turn and cook another 10-15 minutes, until topping is golden and chicken feels firm. We like to slice the cooked roulades on a diagonal into four sections - an electric knife works great for this - and then fan them out a little on the plate to highlight the layers inside. Janet makes an awesome mustard sauce to finsih off this dish - maybe she'll share it sometime if you're lucky!
Serving suggestions: Serve with a side of Marinated Carrots and Fresh Pasta!
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