Today's Wishlist: Spring!

I don't know about you, but I am really excited about all the new Spring looks coming out. Even though we're a good two-three months away from Spring, stores are already stocking their shelves with short-sleeved tees, mini skirts, and flowy, flowery print dresses. I received my Alloy catalog in the mail a few days ago and I just had to share my Spring wishlist with you all :)

1. A flowy, flowery print blouse.



2. I don't think I've ever owned anything like this. How cute is it!



3. I am IN LOVE with these shoes. I have to have them!



4. Cute and comfortable. I'd wear it with a belt and jeans.



5. This list wouldn't be complete without a cute dress.




What's on your wishlist for Spring?

Spring Chicken Roll-Ups with Lemon Dijon Pan Sauce

Last night the hubbs and I wanted to try something different. I've been watching A LOT of Rachael Ray shows- her talk show and 30 Minute Meals. Sad to say, her talk show is often the best part of my day! I saw her make these chicken roll-ups on 30 Minute Meals the other day and just had to try it. It. Was. So. Good!

• 2 (6-ounce) pieces boneless, skinless chicken breast
• Salt and freshly ground black pepper
• 4 thin slices provolone cheese
• 4 thin slices prosciutto (I used ham)
  
• 12 thin spears asparagus, trimmed of tough stems and blanched in salted water 2 minutes, drained
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock or vegetable stock (I used water)
  
• 1 tablespoon Dijon mustard
• 1/2 lemon, zested and juiced (omitted)
  
• 1/4 cup chopped, flat-leaf parsley, a handful

Halve the chicken breasts horizontally separating each into 2 cutlets. Place each halved cutlet in an individual freezer plastic storage bag (with slider tab). Add a tablespoon of water to each bag and pound into1/8-inch thick cutlets. I used a frying pan to pound them very thin.

Arrange the 4 cutlets on work surface. Season cutlets with salt and pepper on the side facing up. Cover each piece of chicken with 1 slice cheese and 1 slice ham. Starting on 1 side of the breast, place a small bundle of 3 asparagus spears. Wrap and roll the chicken around the asparagus. Wash hands.

Heat about 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium heat. When hot, using tongs, add the chicken roll-ups to skillet with seam side down. Season the roll-ups with salt and pepper. Cover the pan loosely with tin foil and cook 4 to 5 minutes, turn roll-ups over and cook and other 4 to 5 minutes. Remove cooked roll ups to a serving plate. Add 2 tablespoons of butter and 2 tablespoons flour Stir in the chicken stock and Dijon mustard, scraping up any drippings from the bottom of the pan, and simmer 1 minute. Remove from the heat, add the lemon zest, lemon juice and parsley and spoon over chicken.