Every once in awhile you need to name a recipe after your kids - right? This dish is one of Niamh's favorites with the exception of the asparagus which she promptly removes. I like asparagus . . . so they stay in. This dish takes a little time to prepare but is worth it. You can also prepare it ahead of time, freeze it and pop in the oven when you are ready. If you do freeze, thaw prior to baking.
Ingredients:
- Boneless chicken breast
- Mozzarella Cheese, sliced
- Swiss Cheese, sliced
- Asparagus, fresh
- Chicken broth(1 cup)
- Olive oil
- Paprika, Salt, Pepper, Garlic Powder (to taste)
Cut chicken breast down the middle and lay flat between wax paper. With a meat mallet or hammer or anything you have lying around, pound it thin (I make Joe do this, it helps alleviate any anger management issues he may be having). Place to the side.
Clear an area on your counter where you can create the 'rolls'. Place a piece of chicken down and layer mozzarella and Swiss slices across the length (about 2 slices each per roll). Place 3-4 fresh asparagus spears in the center and roll. You won't need to 'fasten' the rolls as the chicken adheres to itself. Place rolls in a large glass rectangle baking pan side by side.
Drizzle with olive oil and season according to taste. Pour chicken broth around (not over) chicken rolls. Cover with aluminum foil and bake approximately 45 minutes at 350 degrees. Uncover and place under broiler for about 5 minutes until golden. Place on plate with a couple of tablespoons of broth (now thicker and mixed with cheese).
Easy. Yummy. Good.
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