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1
Holding knife parallel to work surface and against a long side of chicken-breast half, cut chicken almost in half, making sure not to cut all the way through.
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2
Open breast half and spread flat like a book.
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3
Repeat with remaining chicken.
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4
From lemon, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice; set aside juice.
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5
In small bowl, stir goat cheese, mint, and lemon peel until mixed.
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6
Spread goat-cheese mixture evenly on cut sides of breast halves.
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7
Place one-fourth of uncooked asparagus on a long side of each breast half.
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8
Roll up each breast half to enclose asparagus, allowing ends of stalks to stick out if necessary; secure with toothpicks.
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9
Sprinkle chicken roulades with pepper and salt.
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10
In nonstick 12-inch skillet, heat oil over medium-high heat until hot.
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11
Add roulades and cook, covered, 9 to 11 minutes or until chicken loses its pink color throughout, turning roulades to brown all sides.
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12
Transfer roulades to cutting board; keep warm.
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13
To same skillet, add broth and reserved lemon juice; heat to boiling, scraping up any browned bits.
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14
Remove skillet from heat.
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15
To serve, discard toothpicks from roulades.
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16
Cut roulades crosswise into 1-inch-thick slices.
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17
Place each sliced roulade on a dinner plate; drizzle with pan sauce.
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18
Nutritional information is based on one serving.
