This is a recipe I’ve run across lately, that I plan to try very soon. It sounds delicious. I thought you might also enjoy trying it as well. Let me know what you think!



 4 boneless, thin skinless chicken breasts (1/8 inch.)
Salt and Pepper
2 tablespoons olive oil
1 clove chopped garlic
1 cup grated parmesan or asiago cheese
1 cup pesto sauce

8 spears asparagus, trimmed 2 roma tomatoes, sliced (thin)


 1. Preheat oven to 375 degrees. Place chicken breast between plastic wrap and pound till 1/8 inch thin. Season both sides of chicken breasts with salt and pepper.

2. Heat oil in a large skillet over medium-high heat. Saute chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.

3. Transfer chicken to a baking sheet, browned side down. Spread 2 Tbsp. pesto sauce over the top of each chicken breast. Sprinkle chicken pieces with cheese; layer each with 2 asparagus pieces and 2 tomato slices. 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 over angel hair pasta.