Lemon Pesto Chicken Asparagus Roulades
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
2 breasts
- Serves:
- 2
ingredients
- 2 chicken breasts
- 8 stalks asparagus, trimmed to about 5-inch
- 1⁄4 cup firm tofu
- 1⁄4 cup shredded mozzarella cheese
- 1 tablespoon pesto sauce
- 1 tablespoon parmesan cheese
- 1 tablespoon olive oil
- 1⁄4 cup chicken broth
- 1 tablespoon lemon juice
- salt and pepper
directions
- Preheat oven to 350 degrees.
- In a 9" skillet, heat olive oil over medium heat.
- With the chicken breast laying flat and your knife parallel to the cutting board, slice lengthwise, leaving the long end connected. Spread open like a book.
- Mash the tofu together with cheeses and pesto, adding a dash of salt and pepper.
- Spread the tofu-cheese mixture on both sides of the chicken breasts.
- Lay 4 stalks of asparagus on top of the mixture of each chicken breast.
- Roll chicken around the asparagus and secure with a toothpick. Sprinkle breasts with a little salt and pepper.
- Put chicken in skillet, brown on all sides.
- Put chicken in a pan and transfer to oven for 15 minutes. (You can top with extra cheese if you like!).
- Meanwhile, put the chicken broth and lemon juice in the same skillet. Heat to boiling, scraping off all the brown bits from the pan.
- Remove chicken from oven, place immediately on cutting board.
- Cut chicken into "wheels". Arrange on plate and pour the broth-lemon juice mixture on top. Serve warm with rice or potatoes!
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