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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
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 62g | |
| Recipe makes 4 servings | |
| Calories 186 | |
| Calories from Fat 124 | 67% |
| Total Fat 14.08g | 18% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 391mg | 16% |
| Potassium 102mg | 3% |
| Total Carbs 2.28g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.56g | 0% |
| Protein 12.77g | 20% |
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