Chicken and Asparagus Rolls
4 boneless, skinless chicken breasts (6 to 8 ounces each)
Salt and pepper
2 tablespoons olive oil
1 tablespoon chopped garlic
1 cup grated Asiago or Parmesan cheese
2 beefsteak tomatoes, cut into 1/8-inch-thick slices (8 slices)
8 spears asparagus, trimmed, halved lengthwise, then crosswise
Directions:
Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally, then pound between two pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season on both sides with salt and pepper.
Heat oil in a large skillet over medium-high heat. Working in batches, saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.
Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick.
Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.
Recipe shared from: http://www.marthastewart.com/313991/chicken-and-asparagus-rolls?czone=food/chicken-recipes/favorite-chicken-recipes¢er=897845&gallery=894166&slide=313991