Yield: 1 Servings
|2||Chicken Breasts, deboned and split|
|½ cup||Shredded Part-skim Mozzerela|
|6||Asparagus Spears, washed and sliced into 2-3 inch length|
|Marinara Sauce (bottled or fresh|
|Rice or Small pasta|
|Italian Seasonings (Garlic|
|Plus your favorites)|
|V small amount of light oil|
Flatten each chicken breast and season to taste. Sprinkle a little of the mozzerella 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 mozzerella should be at the center ONLY, not distributed throughout the roll. Repeat for all breasts.
Saute the breast-rolls in a LIGHTLY oiled frypan (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!
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.