Chicken Roulades with Suan’s® Scotch Bonnet Pepper Jelly
Ingredients
Ingredients:
2 large boneless, skinless chicken breasts split in half lengthwise
12 to 16 Asparagus Spears, snap off ends at tender part of spears, discard tips
8 to 10 ounces Gruyere Cheese, finely grated
1 cup Panco for breading or finely crushed crackers
Olive Oil
Suan’s® Scotch Bonnet Pepper Jelly
Directions:
Split chicken breast, placed between 2 pieces of wax paper, pound flat with food mallet spread each breast with 1 to 2 tablespoons Suan’s® Scotch Bonnet Pepper Jelly
Add 3 or 4 asparagus spears on each chicken breast, sprinkle with grated Gruyere cheese, roll together folding under ends of chicken, secure with toothpicks or skewer.
Roll in seasoned breadcrumbs or fine cracker crumbs, pressing lightly into chicken.
In a hot skillet which can also be transferred to the oven, add a small amount of oil, brown on all sides, ending with the split side up.
Transfer to hot oven of 350° degrees, bake for 20 minutes, serve on a bed of rice with additional Suan’s® Scotch Bonnet Pepper Jelly on the side.
This recipe freezes very well for a quick elegant dinner from your freezer. Enjoy!