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Ingredients

o 1 /4-lb pkg thin-sliced boneless chicken breasts
o 12 thin sandwich-sized slices Swiss cheese (from an 8-oz pkg)
o 1 lb asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled

Directions

Heat oven to 350°F. Line a rimmed baking sheet with foil.

  • Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. Uncover; sprinkle with 1⁄4 tsp salt and 1⁄2 tsp pepper.
  • Top each with 3 slices cheese to 1⁄2 in. of edge. Place 1⁄4 the asparagus at narrower end. Tightly roll up; secure with a wooden pick. Roll roulades in 11⁄2 Tbsp flour.
  • Heat 1 Tbsp oil in a large nonstick skillet. Add roulades; brown on all sides. Place on baking sheet. Bake 10 to 15 minutes until chicken is cooked through. Carefully remove picks and slice.

Thanks to Kraft

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