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Recipe: Chicken And Asparagus Roulades



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


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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Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of LadyAndTheBlog.com. She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.