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Chicken and Asparagus Rolls

Last night I made/modified a recipe I found via Pinterest, called Chicken and Asparagus Rolls, from Martha Stewart. (Me and Martha? I know! But I added BACON!!)

Here's my beautiful iPhone photo:

Photo (15)

  • 2 boneless, skinless chicken breasts
  • salt and pepper
  • two cloves garlic, chopped
  • 1.2 cup grated Parmesan 
  • 1 large tomato, cut into 1/8-inch-thick slices (4 slices)
  • 4 (or a little more) spears of asparagus , trimmed, halved lengthwise, then crosswise
  • 2 slices of bacon
  1. Preheat oven to 375 degrees. Using a sharp knife, split each chicken breast in half horizontally (that's the long way), then pound each piece between two pieces of plastic wrap until about 3/8 inch thick (you should have 4 flattened pieces). Season on both sides with salt and pepper.

  2. Cut bacon strips in half and cook until just crisp in a saute pan. Remove and set aside on paper towels.
  3. In the same skillet (using the bacon fat) over medium-high heat saute chicken breasts and garlic until chicken is light brown on one side only (I didn't do this, I did both sides, oops) about 2 minutes; discard garlic. (When I made this last night I actually FORGOT the garlic and it was still great. Probably because of the bacon.) (And yes, I know I should slow down and read the directions better. Next time.)

  4. Transfer chicken to a baking sheet or glass baking dish, browned side down. Sprinkle chicken pieces with half the parmesan cheese, layer each with a slice of tomato, 1/2 a slice of bacon, and 4 pieces of asparagus. Roll up; secure with a toothpick (toothpick side down in the baking dish). Sprinkle remaining cheese over the top; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot.

I had more asparagus so I sauteed it (and some left over tomato) in the same frying pan while the chicken was cooking and almost finished, and then served it as a side. Easy dinner and perfect for the Airstream using only one frying pan and one baking dish!