Chicken and Asparagus Rolls

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Once again this was the email recipe of the day from Martha Stewart Living.com --I thoughtsounds great and I have everything on hand. We served it with whipped sweet potatoes (don't get too excited it was an instant mix I have had on hand for awhile...) It was a good recipe --not fabulous --thought about making it with a slice of provolone or mozarella next time -- as well it would probably be AWESOME with fresh basil instead of asparagus.

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

Ingredients

Serves 4.
  • 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) (didn't have beefsteak so used fresh ones from my garden)
  • 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
  2. Then pound between two pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). NOTE GREAT HINT -put them in a gallon ziploc and pound away no mess!!
  4. Season on both sides with salt and pepper.
  6. Heat oil in a large skillet over medium-high heat.
  7. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
  9. Cut asparagus trimmed, halved lengthwise, then crosswise
  11. Core Tomatoes with PC corer --easy !
  13. And slice tomatoes
  16. 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.
  17. Roll up; secure with a toothpick.
  18. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes.
  20. Remove toothpicks. Serve hot.

Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.

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