Recipe: Asparagus Feta and Capsicum Chicken Roulade

This dish is much easier to prepare than it looks.  Perfect for when you have people over for dinner, you can do the bulk of the preparation earlier in the day and cook just before serving 

This dish serves 3-4.

METHOD

1. Butterfly out the chicken breasts by cutting horizontally through the breast almost to the edge, unfold and then place under plastic wrap or baking paper
2. Using a mallet carefully flatten to approximately 6mm thick roughly rectangular shape 
3. Cut 2 pieces of tin foil at least 6 cm larger on each side than the chicken breast 
4. Spray the foil with non-stick baking spray and place 3 slices of prosciutto touching each other along the middle of the tin foil 
5. Place the chicken breast on top  
6. Layer the red pepper, feta and 2 stalks of asparagus along the chicken. 
7. Carefully and tightly wrap the chicken using the tinfoil to assist. Be careful not to enclose the tinfoil in the roll. Fold each side in as you roll making sure you enclose the chicken well. 
8. Preheat oven to 180 fan forced and cook roulades for 20-25 minutes or until it is firm.
9. Remove from foil, then lightly  pan sear on all sides and slice to serve. 

Can be served warm or cool