Stuffed Chicken Rolls
Stuffed chicken roll-ups with asparagus and cheese and smeared with herby pesto - an effortlessly impressive and satisfying main dish, or even an appetizer!
- 12 asparagus
- 8 oz cheddar cheese block
- 4 chicken breasts boneless, skinless
- 1 teaspoon salt coarse kosher
- 1 teaspoon ground black pepper
- 1/2 cup pesto
- 4 tablespoons grated Parmesan cheese
Preheat the oven to 350°F (175°C).
Wash asparagus and trim off the end, about 2 inches. Then cut each stalk in half. If the asparagus is thick, slice it vertically as well.
Slice the cheese into 8 thin slices.
To prepare the chicken: place each chicken breast between two plastic wraps and pound it with a meat tenderizer until chicken is evenly thin, about 1/2-inch thick.
To make the rolls: salt and pepper chicken breasts and spread a tablespoon of pesto on each chicken breast. Place 2 stalks of asparagus and 2 slices of cheese on each chicken. Carefully roll the chicken breasts. Secure the seams with toothpicks.
Place stuffed chicken breasts the seam side down on a baking sheet, lined with a parchment paper. Spread more pesto on the outside and sprinkle more Parmesan cheese.
Bake for 25 minutes, or until the chicken registers 165°F internal temperature. If needed, broil for 2-3 minutes to give a nice golden color.
Cool slightly, remove the toothpicks and serve.
Serving: 4g | Calories: 639kcal | Carbohydrates: 6g | Protein: 67g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 211mg | Sodium: 1563mg | Potassium: 989mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1667IU | Vitamin C: 5mg | Calcium: 537mg | Iron: 2mg