Elegant Lemon Herb Chicken Roulade with Asparagus and Cranberry Jus

Ingredients

• 4 pieces chicken breasts, butterflied and pounded thin
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon lemon zest
• 1 tablespoon olive oil
• 12 spears asparagus, trimmed
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup cranberry juice
• 1 cup chicken stock
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon cornstarch, mixed with 1 tablespoon water

Method

1. 01
   Preheat your oven to 375°F (190°C). Prepare the chicken by butterflying and pounding each breast until thin and even.
2. 02
   In a small bowl, combine the parsley, thyme, lemon zest, salt, and pepper. Sprinkle the mixture evenly over each chicken breast.
3. 03
   Roll each chicken breast tightly into a roulade and secure with kitchen twine or toothpicks.
4. 04
   Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken roulades until golden brown on all sides, about 5-6 minutes.
5. 05
   Transfer the skillet to the oven and bake the chicken for 20-25 minutes, or until fully cooked through.
6. 06
   While the chicken is baking, prepare the cranberry jus. In a small saucepan, combine cranberry juice, chicken stock, honey, and balsamic vinegar. Bring to a simmer over medium heat.
7. 07
   Add the cornstarch mixture to the saucepan, stirring constantly, until the sauce thickens. Remove from heat and set aside.
8. 08
   In the last 10 minutes of baking, add the asparagus to the oven, drizzled with a little olive oil, salt, and pepper, until tender.
9. 09
   Remove the chicken from the oven and let it rest for a few minutes before slicing each roulade into medallions.
10. 10
    Serve the chicken medallions with asparagus on the side, drizzled with the cranberry jus.