2 Chicken breasts; deboned
- and split
1/2 c Part-skim Mozzarela; shredded
6 Asparagus spears; washed and
- sliced into 2 to 3" length
Marinara sauce (bottled or
- fresh
Rice or small pasta
Italian seasonings (garlic
- plus your favorites)
Light oil; scant
Toothpicks
Flatten each chicken breast and season to taste. Sprinkle a little
of the mozzarella at one end of each breast. Lay one (or two if
they'll fit side by side) asparagus length on top, cross-wise. Roll
the breast up and secure with toothpicks. You should have a bundle
of chicken rolled cylindrically around the spear (e.g. like paper
towels on a cardboard roll). The mozzarella should be at the center
only, not distributed throughout the roll. Repeat for all breasts.
Saute the breast-rolls in a lightly oiled frying pan (as little as
you can get away with) until browned. Pour marinara sauce over it
all and simmer until the chicken is cooked thoroughly. Stir
occasionally to keep from sticking.
Serve over rice or pasta. Warn your guests about the toothpicks!
Enjoy! Lauretta
I 'invented' this waaay back in grad school. It was the first time
I didn't yelp "Aigh, shouldn't have used so much of, what was that
spice?" I hope you enjoy it as much as I have enjoyed trying all
the wonderful recipes posted here.
