Baked Chicken Roulade

Ingredients

• 1 lb asparagus spears fresh thin
• 5 oz baby spinach 
• 5 tablespoons butter divided
• 2 tablespoons capers drained
• 1.5 lb skinned and boned chicken breasts 
• 0.8 cup chicken broth 
• 2 tablespoons cooking wine dry white
• 1 tablespoon flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 4  garlic cloves divided minced
• 1 teaspoon juice of lemon fresh
• 2 tablespoons olive oil 
• 2 teaspoons olive oil 
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 
• 4 servings wooden picks 
• 4 servings wooden picks 

Equipment

• frying pan
• oven
• whisk
• plastic wrap
• aluminum foil
• rolling pin
• meat tenderizer

Directions

1. Preheat oven to 42
2. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using flat side of a meat mallet or rolling pin.
3. Sprinkle chicken with pepper and salt.
4. Saut spinach and 2 minced garlic cloves in 2 tsp. hot oil in a large ovenproof skillet over medium heat 1 minute or until spinach begins to wilt.
5. Transfer spinach mixture to a plate. Wipe skillet clean.
6. Spoon spinach mixture over each breast, leaving a 1/2-inch border around edges. Top with asparagus, and roll up, starting at 1 short side. Tuck in ends of chicken, and secure with wooden picks.
7. Melt 3 Tbsp. butter with 2 Tbsp. olive oil in skillet over medium-high heat; add chicken. Cook 6 to 8 minutes, turning to brown on all sides.
8. Transfer skillet to oven, and bake at 425 for 15 minutes.
9. Transfer to a serving plate, and cover loosely with aluminum foil to keep warm.
10. Melt remaining 2 Tbsp. butter in skillet over medium-high heat; add remaining garlic. Saut 1 to 2 minutes or until tender and fragrant.
11. Whisk in flour; cook 1 minute.
12. Add white wine; cook, stirring constantly, 1 minute.
13. Whisk in chicken broth and lemon juice; cook 2 minutes or until thickened. Stir in parsley and capers; spoon sauce over chicken.
14. Serve immediately.