Chicken and Asparagus Rolls
- 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
- This recipe is gluten-free
- Produce
- Beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices) (2)
- Garlic (1 tablespoon)
- Spears asparagus (8)
- Meat
- Chicken breasts, boneless skinless (4)
- Cooking & Baking
- Olive oil (2 tablespoons)
- Salt and pepper (1)
- Dairy
- Asiago or parmesan cheese, grated (1 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published August 12, 2011 (1 year ago).
9 people saved this recipe.
