Turn ordinary chicken breasts into an easy and elegant dinner by making chicken rolls that are stuffed with asparagus, roasted red pepper and brie cheese. This dish could easily be used for entertaining because you can prep and prepare the chicken the night before and then just bake it off the day of your party.
All you have to do is cook your asparagus just for a minute or so to take the rawness off then plunge into cold water and pat dry. Then roast up some thick sliced red pepper strips to layer on top along with your favorite cheese.
I used brie here but mozzarella would work nicely, as well as provolone, fontina, goat cheese or anything else that melts nicely.
I had three, six to eight ounce breasts which I sliced open like a book keeping them together, not separating them apart. Pound nice and flat, as even as you can all around then season with salt and pepper.
Brown one side of the breasts in a skillet to get a little color on the side that will be showing when they get rolled up, light brown on one side only for around two minutes tops!
Then transfer to a baking sheet, browned side down and start layering. I used four asparagus for my chicken rolls but I had fairly thin asparagus.
Roll up and secure it with twine, do not use toothpicks they will fall apart.
Drizzle the top with olive oil, and your favorite dried herbs, I used thyme and granulated garlic.
Bake at 375 til cooked through. It’s best to check the internal temp with a meat thermometer just to make sure.
This chicken is far from bland, it’s juicy, chock full of flavor and it looks pretty too, a win, win, enjoy!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
