Chicken Rolled Asparagus Recipes

Ingredients :

4

55 ml

12

225 ml

250 g

Mustard Sauce :

2 teaspoons

3 tablespoons

boneless, skinless chicken breasts

sake or white wine

asparagus tips or 32-40 stalks French beans, trimmed

dashi, or chicken stock

spinach, trimmed

vegetable oil for frying

salt and freshly ground black pepper

mustard

soy sauce

1. Cut chicken fillets in half along natural line and slice thickest half horizontally in two.

2. By making a few slits on thick parts, even out thickness to make 3 thin flat pieces, about 0.5 cm thick, form each chicken breast.

3. Sprinkle with a little sake and salt and pepper.

4. Parboil asparagus (or French beans) in a lightly salted water and drain.

5. Place an asparagus tip (or 4-5 French beans) on a chicken piece, roll up and secure with wooden cocktail sticks.

6. If asparagus is too long, trim to length of chicken.

7. Repeat with remaining chicken and asparagus or beans.

8. Heat oil in a frying pan and pan fry chicken rolls until light golden.

9. Add remaining sake and dashi or stock to the pan, bring to the boil, then simmer for 15 minutes.

10. Cook spinach in boiling salted water for 1 minute, drain and chop into bite sized lengths.

11. Dissolve mustard with soy sauce and add 2-3 tablespoons of cooking juices to make a sauce.

12. Cut chicken rolls into bite-sized pieces.

13. Divide spinach between 4 individual serving plates, heaping it into a nest, pour sauce over the top, then arrange chicken pieces, cut side up, on top.

Serves 44

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