Asparagus and Buttered Leek Chicken Roulade

1/4 cup ricotta cheese

1/4 cup goat cheese

1 1/4 teaspoon salt, divided

2 tablespoons + 1/4 cup Parmesan cheese

1 teaspoon + 2 tablespoons Sicilian Seasoning

4 tablespoons olive oil, divided

1 tablespoon butter

1 leek, cleaned, chopped

1/2 cup flour

1/2 teaspoon freshly cracked black pepper

1 egg

1 cup panko

4 boneless skinless chicken breasts, about 1 3/4 pounds

12-14 pieces asparagus, cleaned and trimmed

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1.Preheat oven to 350ºF.

2. Make cheese spread- In a small bowl mixing add the ricotta and goat cheeses, ¼ teaspoon salt, 2 tablespoons of Parmesan, and 1 teaspoon Sicilian seasoning. Set aside.

3. In a large oven-safe skillet over medium-high heat, sauté leeks in 2 tablespoons of olive oil and butter for 6 minutes, or until lightly brown. Transfer leeks to a bowl, wipe the skillet and set aside.

4. Thinly smear the cheese spread onto one side of the chicken.

5. Prepare the dredging station - In a shallow bowl (I prefer to use pie plates) add the flour with a teaspoon of salt and pepper in bowl, in a second shallow bowl whisk the egg with 1 tablespoon of water, and in third bowl, add the panko, 1/4 cup parmesan cheese and the Sicilian seasoning.

6. Dredge the chicken roulade into the seasoned flour, then the egg, and then finally the panko.

7.  Then arrange 3-4 asparagus spears and a quarter of the sautéed leeks on top of the cheese seasoned chicken. Roll up and place seam side down.

8. In the skillet over medium-high heat, add the remaining 2 tablespoons of olive and sauté chicken roulades seam side down for 3 minutes or until golden brown. Transfer the skillet in the oven for 10-12 minutes or until chicken reaches internal temperature of 160ºF.

9. Meanwhile, make the Sicilian Red sauce recipe.www.vgourmet.com/classic-sicilian-red-sauce-0

10. Remove chicken from the oven, top with Sicilian red sauce, and additional Parmesan cheese, if desired.

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