Chicken and Asparagus Rolls

You can also use chicken cutlets, which are slices of breast meat, in this recipe.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken and Asparagus Rolls

Source: Everyday Food, July/August 2003


  • 4 boneless, skinless chicken breasts (6 to 8 ounces each)
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1 cup grated Asiago or Parmesan cheese
  • 2 beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices)
  • 8 spears asparagus, trimmed, halved lengthwise, then crosswise


  1. Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between two pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.

  2. Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.

  3. Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.


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