The Gourmet Butcher's Chicken Roulades - Version #2 - Asparagus
By: Cole Ward - The...
Published: Thursday, February 17, 2011 - 8:38am

Ingredients




Prosciutto (preferably imported)
Vermont Cabot cheddar cheese
Asparagus tips
Chicken breast

Preparation

1 Take one-half chicken breast and butterfly it open 2 Separately, on your board or counter: 3 Lay down 2 thin slices of prosciutto 4 Then lay 2 slices of cheese on top of prosciutto slices 5 Take a little bundle of asparagus tips (5-7), lay them at one end and roll up 6 Tuck everything inside the butterfled chicken breast, fold the breast over and squeeze nice and tight 7 Dip into buttermilk 8 Roll in unflavored breadcrumbs (I make my own) 9 Place onto baking sheet in a 350 F oven for approx 30 min uncovered.