• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chicken and Asparagus

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 2 Chicken Breasts, deboned
  • -and split
  • 1/2 c 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
  • Toothpicks


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!

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.

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