Asparagus is in season, and I love to use seasonal veg. Usually it is just used as a side dish, but this recipe makes good use of them. I really enjoyed this recipe with just a nice simple baby leaf salad & a cucumber & dill cream. One chicken breast will serve on person, because you will be slicing them in half. I flattened mine with a rolling pin, a meat hammer would work too.
Serves 2
2 chicken breasts, sliced in half then flattened
1 beef tomato, sliced
75g grated parmesan
4 asparagus spears, sliced in half one way, and again the other way
1 crushed garlic clove
Olive oil
Preheat the oven to 220c.
Fry the garlic lightly in a large frying pan with oil. Fry the chicken on one side only, them remove to a chopping board. Discard the garlic.
Cooked side down, layer a slice of tomato, half the parmesan cheese and 4 pieces of asparagus per breast. Roll up & secure with a cocktail stick. Place in a roasting tray and sprinkle the remaining cheese on top.
Cook in the oven for around 20 minutes. Serve with your choice of side dish.
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