Chicken and Asparagus Rolls

I first made these years ago...and it is one of my favorite chicken recipes. You got to love that Martha!

Chicken and Asparagus Rolls
Martha Stewart
Everyday Food  July/Aug 2003
Serves 4

Ingredients

• • 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.

(I used Asiago on the inside and sprinkled Gruyere on top-it's all I had on hand.)