Chicken and Asparagus Roulades

Source: Jan Taylor

1 3/4 pound package thin sliced boneless chicken breasts
12 thin sandwich size slices Swiss cheese from an 8 ounce package
1 pound asparagus, woody ends snapped off; spears simmered in
    salted water until tender, then cooled.

Heat oven to 350 degrees F. Line a rimmed baking sheet with foil.

Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. Uncover; sprinkle with 1/4 teaspoon salt and 1/2 teaspoon pepper.

Top each with 3 slices cheese to 1/2 inch of edge. Place 1/4 the asparagus at narrower end. Tightly roll up; secure with a wooden pick. Roll roulades in 1 1/2 tablespoons flour.

Heat 1 tablespoon oil in a large nonstick skillet. Add roulades; brown on all sides. Place on baking sheet. Bake 10 to 15 minutes until chicken is cooked through. Carefully remove picks and slice.

Serves 4.

ENJOY!