Chicken Tender Asparagus and Goat Cheese Wraps with Lemon Garlic White Wine Sauce is a simple and elegant meal that is very easy to prepare and doesn’t require any exotic ingredients.
Chicken Tender Asparagus and Goat Cheese Wraps with Lemon Garlic White Wine Sauce
(Mark Kelly, 2018)
6 large chicken tenderloins, pounded flat
12 asparagus sprigs, trimmed
12 oz. creamy goat cheese
6 large basil leaves, intact
Extra-virgin olive oil
Freshly ground black pepper
6 thick cut slices of bacon, 1/4-inch dice
1 Tbsp extra-virgin olive oil
1/3 cup all-purpose flour
2 garlic cloves, crushed
2 shallots, minced
1 lemon, juiced
1 1/2 cups white wine at room temperature
1 Tbsp unsalted butter
Coarsely ground black pepper
Sautéed sliced shiitake mushrooms to garnish along with bacon lardons
Preheat oven to 400F. Coat a rimmed baking sheet with cooking spray. Place one pounded chicken piece on the sheet, put 1/6th of the goat chess in the center of the piece, top with a basil leave, add two asparagus sprigs. Fold the chicken over itself and secure with a toothpick. Repeat five more times until all six wraps are complete. Season with salt and pepper. Bake for 25 minutes or until the center of each wrap registers 160F.
While the chicken wraps are baking, in a large skillet, render the bacon lardons until crispy. Strain the bacon from the pan and set aside for garnish. Add the oil to the skillet with the bacon grease. Over medium-low heat quickly saute the shallots, about 1 minute, add the garlic and remove from heat. Stir so as not to burn the garlic. Add the flour to the skillet and return it to medium-low heat. Whisk constantly until a light golden roux has formed. Add the wine and lemon juice. Continue whisking until the sauce boils and thickens. Season with salt and pepper to taste. Just before serving whisk in the butter.
To serve: Plate the chicken wraps, drizzle with sauce and garnish with the sautéed mushrooms and bacon lardons.