• 4 (1¾ pounds total) boneless, skinless chicken breasts
• Salt and ground black pepper
• 4 teaspoons Dijon mustard
• 8 slices prosciutto
• ½ cup crumbled goat cheese
• 8 asparagus stems, cut into 2½-inch pieces

1. Heat broiler to high with rack 4 inches from heat. Line a baking sheet with foil; set aside.
2. Slice chicken breasts horizontally into 2 thin pieces. If necessary, layer between sheets of plastic wrap and pound to ¼ inch thick. Lay breasts, smooth side down, on work surface; season with salt and pepper. Spread each with ½ teaspoon of Dijon. Layer with prosciutto, goat cheese and asparagus. Roll up, starting at the wide end of each breast; place on the baking sheet, seam side down.
3. Coat lightly with cooking spray and sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 8 to 10 minutes, rotating baking sheet halfway through.

Serves 4.

Roulade Variations

Ham and Pineapple: Season sliced breasts with salt and pepper, then fill with canned pineapple tidbits, Black Forest ham, sliced scallions, and a little brown sugar.

Roasted Red Pepper: Season sliced breasts with salt and pepper, then fill with sliced roasted red peppers, crumbled feta, and chopped parsley.