This is a yummy, healthy meal that is easy enough for any night but looks extra special for entertaining. My friend Mary made this for us and we LOVED it!
This recipe is free of milk, eggs, wheat, soy, peanuts, tree nuts, fish and shellfish
1 pound thin asparagus, trimmed
1 tablespoon extra virgin olive oil
coarse salt and pepper
3 tablespoons apricot jam
1 tablespoon lemon juice
6 skinless, boneless chicken breast halves (about 5 ounces each)
1. Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for minutes. Drain in colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
2. Preheat a grill to medium. Cut six 12-inch piece of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
3. Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string (or you can use two toothpicks to hold together). Brush the rollups with the jam mixture; season with salt and pepper.
4. Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
1 cup rice cooked
2 carrots, shredded (about 1 cups)
2 tablespoons finely chopped dried mango or apricot
Stir in shredded carrots and dried fruit. Mix together and serve alongside the chicken asparagus rollups.
This recipe is adapted from Rachael Ray
Tip: in order to get ahead, you can assemble the chicken up to 5 hours before grilling