Chicken Roulades with Goat Cheese and Asparagus
The French—and fancy—word is roulade, and it describes a practical way to assemble and cook multiple ingredients simultaneously. The presentation is always impressive. Use the leftovers for sandwiches.
1 pound asparagus, tough bottoms trimmed
4 tablespoons olive oil
Salt and pepper
8 chicken tenders (about 1 ½ pounds)
4 ounces fresh goat cheese
½ cup dry white wine or water
2 tablespoons chopped fresh herbs (like parsley, chives, basil, or mint, or a mixture)
1 lemon, cut into wedges
1. Heat the oven to 450°F. Put the asparagus in a large ovenproof skillet. Drizzle with 2 tablespoons oil, sprinkle with salt and pepper, and toss to coat the spears. Remove the asparagus and divide into 4 equal portions.
2. Put 2 tenders flat on a plate so they overlap a little; dab a quarter of the cheese on top. Put one portion of asparagus perpendicularly on top of the chicken and cheese (it’s fine if both ends are sticking out). Roll the chicken to enclose the asparagus and secure with 1 or 2 toothpicks. Transfer the roll to the pan and repeat with the remaining ingredients.
3. Sprinkle the rolls with salt and pepper and drizzle with the remaining 2 tablespoons olive oil. Roast until the asparagus is browned in places and the chicken is no longer pink inside, 20 to 30 minutes.
4. Transfer the chicken to serving plates and put the skillet over high heat. Add the wine and cook, scraping up any browned bits from the bottom of the pan. Add the herbs and as soon as the liquid starts to reduce, pour it over the chicken and serve, garnished with the lemon.