Chicken and Asparagus Rolls
To make this recipe, courtesy of Peter Tannenbaum of New York, New York, stack the tomato and asparagus in the center of the partially cooked chicken breasts.
- Total Time:
- Servings: 4
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
Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between 2 pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
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.
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.