Chicken Asparagus Rolls
Vegetables rolled up in deliciously seasoned chicken.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Remove the hard base from asparagus, then boil on the hard side in lightly salted water (not included in ingredients).
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Open the chicken breast by slicing in half and leaving one side attached. Cover in cooking paper and pound gently to flatten and tenderize.
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Mix together and spread (A) onto (2), place (1) on top and roll up.
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Oil a fry pan, add (B) to (3), cover with a lid and steam-fry. Roll back and forth to cook all surfaces to golden brown, then remove and cut into easy-to-eat pieces.
Cooking Basics
The skin from the root to about 1/3 to 1/2 way up the asparagus spear is hard, so use a peeler to remove this. Use a peeler rather than a knife to achieve thin and even peeling.
Slice halfway into the center
This is a method for achieving uniform thickness by using a knife to slice open the meat from the center to fold outwards on each side. It allows for the meat to be thoroughly cooked through in less time. Place the chicken meat lengthwise. Use a knife placed along the center line to slice halfway into the thickness.
Lay the knife flat
Within the initial slice, lay the knife flat in order to slice open from both the left and right sides to achieve uniform thickness. This process is made easier if right-handed cooks begin by slicing towards the left, and left-handed cooks begin by slicing towards the right. Then turn the meat end-to-end and repeat this process (slice to the left for right-handed cooks, slice to the right for left-handed cooks).
Once the thickness is uniform, as seen in the image, butterflying is complete.
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