Ingredients
• 200 g (7oz) asparagus spears, trimmed and halved
• 4 large chicken breast fillets
• 100 g (3 ½ oz) semi-dried( sun-blushed) tomatoes
• 100 g (3 ½ oz) mild goat’s cheese, sliced
• 50 g (1 3/4 oz) butter
• 375 ml (1 ½ cups) chicken stock
• 2 zucchini (courgettes), cut into 5 cm (2 in) batons
• 8 spring onions (scallions), thinly sliced
Preparation
• Cook asparagus in a saucepan of boiling water for 1-2 minutes until tender, then drain.
• Pound each chicken breast between two sheets of plastic wrap with a mallet or rolling pin until 1 cm (½ in) thick.
• Divide the tomato, goat’s cheese and most of the asparagus pieces among the breasts.
• Roll up tightly lengthways securing with toothpicks.
• Heat the butter in a large frying pan over medium heat.
• Add the chicken, and brown on all sides.
• Pour in the stock, then reduce the heat to low.
• Cook, covered, for 10 minutes, or until the chicken is cooked through.
• Remove the chicken and keep warm.
• Meanwhile, bring a saucepan of lightly salted water to the boil.
• Add the zucchini and remaining asparagus and cook for 2 minutes, or until just tender.
• Remove from the pan.
• Whisk the cream into the stock in the frying pan.
• Add the spring onion and simmer over medium-low heat for 4 minutes, or until reduced and thickened.
• To serve, cut each chicken roll in half on the diagonal and place on serving plates.
• Spoon on the sauce and serve with the green.
PREP TIME: 15 MINUTES
COOKING TIME: 20 MINUTES
SERVES: 4
