Chicken Roulade with Vegetables and Sauce

Step 1

Pound the 2 chicken breasts to 1/2-inch thickness. Season both sides with salt and pepper. Spread 1 tbsp mustard over each, then sprinkle with the 1/4 cup chopped parsley.

Step 2

Roll each breast tightly and secure with 2 toothpicks. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear the roulades until golden on all sides, about 5 minutes total.

Step 3

Preheat oven to 375°F (190°C). Transfer the skillet to the oven and bake until the chicken reaches 165°F (74°C), about 15 minutes. Remove and let rest for 5 minutes.

Step 4

While the chicken bakes, peel and slice the 2 carrots into sticks. Trim the 200g asparagus. Heat the remaining 1 tbsp olive oil in a separate pan over medium-high. Sauté the carrots and asparagus until tender-crisp, about 6 minutes. Season with salt and pepper.

Step 5

In a small saucepan, combine the 1/2 cup orange juice and 1/2 cup chicken broth. Simmer over medium heat until reduced by half, about 8 minutes. Stir in any pan juices from the chicken.

Step 6

Slice the rested roulades into medallions. Serve with the vegetables and drizzle with the orange sauce and extra mustard if desired.