Lemon Pesto Chicken Asparagus Roulades

Adapted from a recipe I found on msn.com, I made some adjustments to suit my taste and it came out delicious. The original recipe called for goat cheese, but since my husband feels "weird" about goat cheese AND I didn't have any, I substituted a mixture of tofu, cheeses and pesto... worked beautifully. We both gobbled it up! This recipe is for 2, but just adjust the amounts for more! I served with wild brown rice and side salad.

• Ready In: 40 mins
• Serves: 2
• Yields: 2 breasts

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

1. Preheat oven to 350 degrees.
2. In a 9" skillet, heat olive oil over medium heat.
3. 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.
4. Mash the tofu together with cheeses and pesto, adding a dash of salt and pepper.
5. Spread the tofu-cheese mixture on both sides of the chicken breasts.
6. Lay 4 stalks of asparagus on top of the mixture of each chicken breast.
7. Roll chicken around the asparagus and secure with a toothpick. Sprinkle breasts with a little salt and pepper.
8. Put chicken in skillet, brown on all sides.
9. Put chicken in a pan and transfer to oven for 15 minutes. (You can top with extra cheese if you like!).
10. Meanwhile, put the chicken broth and lemon juice in the same skillet. Heat to boiling, scraping off all the brown bits from the pan.
11. Remove chicken from oven, place immediately on cutting board.
12. Cut chicken into "wheels". Arrange on plate and pour the broth-lemon juice mixture on top. Serve warm with rice or potatoes!