- Serves: 4-6 servings
- Prep Time: 15 minutes
- Cook Time: 1 hour
- 2 Boneless, Skinless Chicken Breasts, cut into fillets
- 1 lb. Asparagus Spears, washed & trimmed
- 4-6 pieces Bacon
- 1 c. Ricotta Cheese
- 2 tsp. Fresh Taragon, finely chopped
- 2 Garlic Cloves, minced
- 2 tsp. Garlic Powder
- 1 tbsp. Fresh Lemon Zest
- 2 tbsp. Fresh Lemon Juice
- Salt & Black Pepper
Preheat oven to 375 degrees, and line a large baking tray with parchment paper. In a small mixing bowl, combine ricotta cheese, taragon, minced garlic, lemon zest, and lemon juice; season to tast with salt and pepper, then set aside until needed.
Season chicken breast fillets liberally with salt, pepper, and garlic powder on both sides. To assemble, spread each breast with an even layer of ricotta mixture, then lay 3 to 4 asparagus spears in the center of each fillet. Roll fillets tightly around filling, then wrap bacon around center of roll. Place the rolls seal-side down on the baking tray, and bake for 20 minutes. Flip and continue baking for an additional 20-30 minutes or until fillets register 165 degrees at the thickest point.
Allow roulades to rest for at least 10 minutes before serving.