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Chicken and Asparagus Rolls

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

  • prep: 40 mins
    total time: 1 hour
  • servings: 4

Ingredients

  • 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

Directions

  1. Step 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. Step 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. Step 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.

Source
Everyday Food, July/August 2003

Reviews (6)

  • 17 Jul, 2013

    Fantastic! The entire family loved this and it made me look like a super cook :) I did add a dash of garlic powder to the uncooked side of the chicken prior to rolling for extra flavor.
    Thank you Martha for one outstanding dish!

  • 2 Apr, 2012

    OUTSTANDING. I made this as per the recipe with two modifications. I used a 3 cheese blend instead of the parmesian - used a parm, asiago and regina blend. Also used the previously posted suggestion of lemon juice over the top of the rolls while baking. Left the lemon wedges on top of some of the rolls. Very tasty. My guys loved it and they are NOT big asparagus fans.

  • 7 Jul, 2010

    A very tasty dish! My first time using a 'meat mallet' to pound out the chicken breast (make sure you use the plastic wrap). Very tender, looks very nice on dinner plate. Used Asiago cheese and squeeze fresh lemon over the breasts for added zing. Will make again, but maybe with different filling (ham and onion?) Yum!

  • 5 Jul, 2010

    Great idea, Morgan. I love lemon with chicken and veal.

  • 18 Feb, 2010

    To make this healthier I didn't use any cheese. Instead I cut a thin slice of lemon and to put on top of the chicken while it baked. Then when it was done I took the lemon off and it gave the chicken a nice flavor!

  • 18 Feb, 2010

    To make this healthier I didn't use any cheese. Instead I cut a thin slice of lemon and to put on top of the chicken while it baked. Then when it was done I took the lemon off and it gave the chicken a nice flavor!