Chicken roulade, proscuitto and asparagus, cream and orzo sauce with lemon zest |

Preparation time: 30 min

• Set up

  Prepare the asparagus by removing the fibrous part.

  Cut the chicken breasts in half crosswise to obtain 4 pieces, then scale them with a rolling pin.

  Finely chop the shallot.

  Zest and squeeze the lemon.

  Finely dice the tomato.

  Chop the parsley and finely chop the green onion.

• Chicken

  Place the slices of procuitto on your work surface.

  Place a chicken cutlet on each slice of procuitto, then add the asparagus and roll up.

  Fry the roulades in a sauté pan with a drizzle of olive oil, then add the chopped shallot and white wine.

  Once the smell of alcohol has evaporated, add the cream and cook, covered, for 15 minutes. The meat should reach 72°C.

• Orzo

  In a bowl, mix the lemon juice and Dijon mustard with a drizzle of olive oil.

  Add the remaining ingredients and season with salt and pepper.

• On the plate

  Arrange the lemon orzo salad attractively on your plates, then place the chicken roulades on top.

  Finish with the cream sauce.