Chicken Asparagus Roulade
Serve this with a side of garlic mashed potatoes, rice pilaf, couscous, risotto or a baby greens salad.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Plastic wrap
- Meat tenderizer
- Toothpick
- Instant-read thermometer
- Measuring cup
- Plate
Ingredients
- 1/2 cup sun-dried tomatoes, diced
- 3/4 cup shredded Italian cheese (mozzarella, Asiago or Parmesan or a blend)
- 4 ounces soft chevre
- Salt
- black pepper
- 10 to 12 asparagus spears
- 4 6-oz boneless, skinless chicken breasts
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