Chicken roll with asparagus: the quick and delicious grilled recipe
Illinois chicken roll with asparagus it’s a second course light and tasty, a quick and delicious recipe made for us by chef michele ghedini, ideal for lunch and dinner. In our recipe we fill the chicken breast with a speck pate my asparaguspreviously scalded in boiling water. Once rolled up, we will let the roll rest in the fridge, so that it sets the shape.
After cooking panwe passed the chicken roll in the chopped hazelnuts, to make it even more delicious, and it is accompanied with an asparagus cream. Prepare it for a special occasion: you will make a great impression.
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ingredients
Extra virgin olive oil
How to prepare the chicken roll with asparagus
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Step 1
Clean and peel the asparagus, blanch them in salted water for 5 minutes 1 and immediately put them in ice water 2 to keep the color bright; then cut the ends 3 and keep them aside.
Clean and peel the asparagus, blanch them in salted water for 5 minutes 1 and immediately put them in ice water 2 to keep the color bright; then cut the ends 3 and keep them aside.
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stage 4
Now make the speck pate: put the diced speck in a blender together with the ricotta cheese, salt, pepper and one egg white. 4then blend everything until you get a cream 5. At this point, take the chicken breast, open it up. 6 and beat it with a meat mallet, until you have a base for the roll.
Now make the speck pate: put the diced speck in a blender together with the ricotta cheese, salt, pepper and one egg white. 4then blend everything until you get a cream 5. At this point, take the chicken breast, open it up. 6 and beat it with a meat mallet, until you have a base for the roll.
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step 7
Spread out two sheets of aluminum foil, put the chicken 7 and on top we add the speck pâté together with the asparagus 8; roll up and squeeze well 9. Let rest in the fridge for 30 minutes.
Spread out two sheets of aluminum foil, put the chicken 7 and on top we add the speck pâté together with the asparagus 8; roll up and squeeze well 9. Let rest in the fridge for 30 minutes.
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step 10
After resting, add salt and pepper and cook in a pan with a splash of oil for about 10 minutes. 10. Pass the roll through the chopped hazelnuts elevenchop it up and plate it: we accompany it with an asparagus cream along with the previously preserved tips 12.
After resting, add salt and pepper and cook in a pan with a splash of oil for about 10 minutes. 10. Pass the roll through the chopped hazelnuts elevenchop it up and plate it: we accompany it with an asparagus cream along with the previously preserved tips 12.
Advice
To fix the shape of the roll, you can blanch it for 5 minutes in boiling water, instead of putting it in the fridge for 30 minutes. The ideal solution if you have little time.
storage
You can store the chicken asparagus roll in the refrigerator for 1-2 daysinside an airtight container.
