Chicken and Asparagus Roulades
Elevate your weeknight dinners with these elegant Chicken and Asparagus Roulades—an irresistible combination of tender chicken breasts, crisp asparagus spears, and a creamy garlic and Parmesan cheese filling. Each chicken breast is seasoned with paprika and rolled to perfection, then pan-seared to a golden crust before being baked to juicy, melty greatness. This recipe is easy to prepare yet impressively sophisticated, making it ideal for both casual family meals and dinner parties. With just 20 minutes of prep and simple ingredients like cream cheese, Parmesan, and fresh asparagus, these roulades are a delicious way to add gourmet flair to your table. Serve them with a side of roasted veggies or a fresh salad for a well-rounded meal that’s sure to delight. Perfect for those searching for flavorful, oven-baked chicken recipes or creative ways to enjoy asparagus!
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Recipe Information
Ingredients
- 4 whole chicken breasts
- 12 pieces asparagus spears
- 120 grams cream cheese, softened
- 50 grams Parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 8 pieces toothpicks
Instructions
Preheat your oven to 200°C (400°F) and lightly grease a baking dish with olive oil.
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even thickness of about 1 cm (1/2 inch) using a meat mallet.
Season both sides of the chicken breasts with salt, pepper, and paprika, and set aside.
In a small bowl, mix together the softened cream cheese, grated Parmesan cheese, and minced garlic until well combined.
Trim the woody ends off the asparagus spears and blanch them in boiling water for 2-3 minutes. Drain and set aside.
Spread an even layer of the cream cheese mixture over the flattened chicken breasts.
Place 3 asparagus spears at one end of each chicken breast and tightly roll them up, starting from the end with the asparagus. Secure each roulade with 2 toothpicks to hold its shape.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken roulades for 2-3 minutes on each side, until golden brown.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken is fully cooked (internal temperature of 74°C or 165°F).
Remove the toothpicks from the roulades before serving. Let them rest for 5 minutes before slicing or serving whole.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 924 mg | 40% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 203 mg | 16% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
