Enjoy this recipe for Spring Asparagus with Lemon Chicken from Prudhomme’s Lost Cajun Kitchen.
Chicken breast - filet, pounded thin
Cilantro - chopped
Kale - chopped fine
Red bell pepper - diced small
Lemon - sliced thinly and deseeded
Orange - sliced thinly and deseeded
Honey mustard vinaigrette
Asparagus - steamed andante
1. Season both sides of chicken breast with lemon pepper, lay meat out and top with cilantro, kale and bell pepper. Lay 3 asparagus spears across the chicken and roll.
2. In pan, add scant amount of oil to prevent sticking, 3-4 Tbl. Balsamic vinaigrette, several slices of oranges and lemon and sauté for several minutes, gently turning.
3. Add 2-3 Tbl. honey mustard vinaigrette - until chicken is cooked through and beginning to brown slightly. Lemons and oranges will begin to caramelize. Add a few Tbls of white wine or water to deglaze the pan.
4. Serve with more asparagus drizzled w/ honey mustard vinaigrette and salad or rice. Enjoy!