Chicken rolls with Dijon mustard

4 servings

40 minutes

Chicken rolls in Dijon mustard are an exquisite dish of Yugoslav cuisine that combines the tenderness of chicken fillet, the spiciness of Dijon mustard, and the richness of ham and cheese. It reflects the traditions of Balkan gastronomy where simple ingredients are transformed into culinary art. Tender meat infused with the aromas of fresh vegetables and spices is fried to a golden crust and then covered with a rich sauce that blends creamy, tomato, and mustard notes. The flavor of the rolls is layered—the softness of chicken, the saltiness of prosciutto, a hint of lemon zest's acidity, and the freshness of parsley create a harmonious ensemble. This dish is perfect for both festive tables and cozy family dinners, complemented by a glass of white wine or fresh bread.

Energy value per serving

• Calories: 835.3
• Proteins: 68g
• Fats: 55.3g
• Carbohydrates: 16.9g

Ingredients

• Chicken breast fillet: 2 pc
• Salt: to taste
• Ground black pepper: to taste
• Prosciutto: 4 pc
• Provolone cheese: 4 pc
• Fresh asparagus: 12 pc
• Carrot: 1 pc
• Olive oil: 1 tbsp
• Red sweet pepper: 1 pc
• Wheat flour: 30 g
• Butter: 30 g
• Chicken broth: 240 ml
• Dijon mustard: 1 tbsp
• Tomato paste: 1 tbsp
• Lemon zest: 1 tsp
• Sugar: to taste
• Chopped parsley: 1 tbsp

Cooking steps

1. Cut the fillet lengthwise. Slightly pound it to create an even surface for rolling.

   Required ingredients:

   • Chicken breast fillet: 2 pieces

2. Cut the carrot and pepper into long strips, matching the length of the asparagus. Boil the carrot in salted water for 5-7 minutes. Add the asparagus to boiling water and blanch for another 2 minutes. Drain the water and cool.

   Required ingredients:

   • Carrot: 1 piece
   • Red sweet pepper: 1 piece
   • Fresh asparagus: 12 pieces

3. Place the fillet on a work surface, season with salt and pepper, place a piece of cheese, a slice of ham, 3 asparagus stalks, and a few slices of carrot and pepper on the edge of each chicken fillet. Roll it up.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Provolone cheese: 4 pieces
   • Prosciutto: 4 pieces
   • Fresh asparagus: 12 pieces
   • Carrot: 1 piece
   • Red sweet pepper: 1 piece

4. Heat 15 ml of olive oil in a pan and place the rolls seam side down in the hot pan. Season with salt and pepper. Fry on each side until golden brown and cooked through. Place the rolls on serving plates.

   Required ingredients:

   • Olive oil: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

5. In the same pan, add 30 grams of flour and 30 grams of butter and fry until golden. Add chicken broth, tomato paste, Dijon mustard, and a pinch of sugar. Bring the mixture to a boil and remove from heat. Add lemon zest and parsley.

   Required ingredients:

   • Wheat flour: 30 g
   • Butter: 30 g
   • Chicken broth: 240 ml
   • Dijon mustard: 1 tablespoon
   • Tomato paste: 1 tablespoon
   • Sugar:  to taste
   • Lemon zest: 1 teaspoon
   • Chopped parsley: 1 tablespoon

6. Pour the sauce over the chicken rolls.