Asparagus and Buttered Leek Chicken Roulade

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asparagus buttered leek chicken roulade victoria gourmet recipe

This recipe was created by our first ever intern, Nicole. Fancy enough for a dinner party but easy for weeknight dinners. Tender chicken, luscious leeks, creamy cheese, crisp asparagus all rolled up and topped with savory red sauce. This is one delelectable bundle.


2 tablespoons + 1 teaspoon Sicilian Seasoning
1/4 cup ricotta cheese
1/4 cup goat cheese
1 1/4 teaspoon kosher salt, divided
2 tablespoons + 1/2 cup Parmesan cheese, divided
4 tablespoons olive oil, divided
1 tablespoon butter
1 leek, cleaned, chopped
12-14 pieces asparagus, cleaned and trimmed
4 boneless skinless chicken breasts, about 1 3/4 pounds
1/2 cup flour
1/2 teaspoon freshly cracked black pepper
1 egg
1 cup panko

Recipe Info

Difficulty Level: 
Prep Time: 
20 minutes
Cook Time: 
1 hour 25 minutes
Total Time: 
1 hour 45 minutes
Serving size: 


1.Preheat oven to 350ºF.
2. Make cheese spread- In a small bowl mixing add the ricotta and goat cheeses, ¼ teaspoon salt, 2 tablespoons of Parmesan, and 1 teaspoon Sicilian seasoning. Set aside.
3. In a large oven-safe skillet over medium-high heat, sauté leeks in 2 tablespoons of olive oil and butter for 4-6 mins or until lightly brown. Transfer leeks to a bowl, wipe the skillet and set aside.
4. Thinly smear the cheese spread on one side of the dredged chicken cutlets. Then arrange 3-4 asparagus and a quarter of the sautéed leeks on each chicken breast.
5. Prepare the dredging station - In a shallow bowl (I prefer to use pie plates) add the flour with a teaspoon of salt and pepper in bowl, in a second shallow bowl whisk the egg with 1 tablespoon of water, and in third bowl, add the panko, 1/4 cup parmesan cheese and 2 tablespoons of Sicilian seasoning
6. Dredge chicken roulade into the seasoned flour, then the egg, and then finally the panko.
7. In the skillet over medium-high heat, add the remaining 2 tablespoons of olive and sauté chicken roulades seam side down for 2 minutes or until golden brown. Transfer the skillet in the oven for 15-20 minutes or until chicken reaches internal temperature of 160ºF.
8. Meanwhile, make the Sicilian Red sauce
9. Remove chicken from the oven, top with Sicilian red sauce, and Parmesan cheese, if desired.


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Recipe Tip:
If you are in a rush opt for a store bought red sauce.