3 Reviews

This was good. I cooked the chicken for 30 minutes and it was a tad on the dry side so if your chicken is thin and your oven hot, go for the 25 minutes. I wonder if some cooking spray or olive oil would have kept it more moist. I added ham to the middle as suggested, but it still felt like it needed something. I agree that it makes for an impressive presentation and with a small tweek would be very guest worthy.

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Krista Roes November 25, 2009

This was great! My DH enjoyed this very much. Even my little whiner... uh, I mean little girl ate this happily. I was so lucky to find fresh asparagus and it was terrific this way. I wasn't really clear on how it was to be cut up so I cut off the woody ends and laid 5 thin spears over the cheese on each breast and rolled them up. I mixed a can of cream of mushroom soup with about a half can or so of milk and poured that over top of the little bundles and baked them for 55 minutes. My chicken was a little thicker so it took longer. This looks very fancy and my husband thought I had spent a long time making it (I didn't tell him the truth) but it was actually very quick and simple to do. I love those kinds of recipes and this is one of them! Thanks for posting this Heidi! I'm putting this into regular rotation. Made for Holiday tag.

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Realtor by day, Chef by night April 27, 2009

This was very simple to make and delicious. Maybe another time I will add a little bit of ham cause it would be great with asparagus. Thanks Heidi. Made for Newest Zaar Tag

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Boomette December 01, 2008
Chicken and Asparagus Roulades