This gorgeous hearty dish which I named Asparagus Chicken Roulades with Cremini Mushroom sauce is one of our family favorite. It’s such an easy fix and so flavourful and certainly a crowd pleaser dish. The unique taste infused with juniper berries and fresh flavours of oregano mixed with the layer of creamy ricotta filling makes it an interestingly flavourful centerpiece dish when you serve it to your family and friends. The creamy mushroom sauce combined together with these roulades makes it an interesting combination which levels it up to a totally restaurant style dish.
Make your dinner evenings more fascinating and memorable for your loved ones by serving this dish. I'm sure you will be all praises and you can thank me later for that.
PREP TIME: 30 minutes
COOK TIME: 15-20 minutes
3 small chicken breast fillets
24 baby asparagus (thin and small size)
Salt and pepper
2 tbsp oil
100g ricotta cheese
1 tbsp spreadable cream cheese
2 tbsp, finely grated Parmesan cheese
5-6 dried juniper berries, pound
1/2 tbsp fresh oregano, chopped
Salt and pepper to taste
For Mushroom Sauce:
150g / 1 cup cremini mushrooms, sliced
2 tbsp butter
2 tbsp cooking oil
2 cloves garlic, chopped
2 sprigs fresh oregano
1 cup cooking cream
1/2 cup chicken stock
1/4 cup milk
1/2 cup parmesan cheese, grated
Salt and pepper to taste
Wash the chicken and pat dry with kitchen paper towel. Slice it in half from the fat end to make two thin breasts. Hammer the breast with mallet until thin and wide but not bruised else the filling will ooze out.
In a small bowl mix all the filling ingredients. Divide and spread evenly on the chicken breasts.
Width wise, place 3-4 asparagus on top and roll it down to make roulades. Season them with salt and pepper.
In a wide pan, heat 2 tablespoon oil, place roulades, with open side down. Pan sear and cook them from all sides. Make sure its cooked from inside. Remove.
To make mushroom sauce, in the same pan, add butter and oil, add oregano sprigs and garlic. Once butter is melted add mushrooms, sauté on high heat until roasted and slightly golden in colour.
Add cream, chicken stock, milk and cheese. Stir to mix and just heat through. If sauce is bit thick add little more milk or stock to adjust the consistency. Season with salt and pepper.
To serve, place the mushroom sauce in a platter, place the roulades on top and enjoy with salad or rice.
For this dish , its best to use smaller size chicken breast as the bigger breast will make the rolls very thick and will not cook properly through the center.
Hammer the breast by placing a piece of cling film on top of the sliced chicken breast, this way the chicken doesn't bruise and also the chicken flesh doesn't stick to the hammer.
It's important to use baby asparagus as they are tender and cook easily along with chicken roulades. If using thicker or fatter version of asparagus, peel of the stems, steam them and then use as described in the recipe. Use only one or two asparagus if using the thicker ones.
I used Cremini mushrooms for more earthy flavours in the dish but you can certainly replace them with ordinary button mushrooms.
If the sauce has gone thinner adjust the consistency by adding bit more cheese and cream. Vice-versa, if its gone thicker, adjust by adding bit more milk and stock.