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Chicken and Asparagus Rolls

Chicken and Asparagus Rolls

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

Everyday Food, July/August 2003 http://www.marthastewart.com/313991/chicken-and-asparagus-rolls
3.49123
Rated
69.8246100(58)58
  • Prep Time 40 minutes
  • Total Time 1 hour
  • Yield Serves 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. 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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