Chicken Rollatini with Asparagus

Name: Chicken Rollatini with Asparagus
Prep time: 15 min
Cook time: 30 min
Ingredients: 1-1/4 cups marinara sauce, preferably spicy tomato basil, divided; 12 slices Sargento® Ultra Thin® Colby-Jack Cheese Slices; 4 (5 to 6 oz.) boneless, skinless chicken breast halves, pounded to 1/4-inch thickness; 12 spears fresh asparagus, ends trimmed; 1 tsp. dried Italian herbs or herbes de Provence; 1/4 cup chopped fresh basil or Italian parsley; 1/4 cup Sargento® Shredded Parmesan Cheese

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Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4

Ingredients

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1-1/4 cups marinara sauce, preferably spicy tomato basil, divided12 slices Sargento® Ultra Thin® Colby-Jack Cheese Slices4 (5 to 6 oz.) boneless, skinless chicken breast halves, pounded to 1/4-inch thickness12 spears fresh asparagus, ends trimmed1 tsp. dried Italian herbs or herbes de Provence1/4 cup chopped fresh basil or Italian parsley1/4 cup Sargento® Shredded Parmesan Cheese

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Instructions

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Step 1

Spread 3/4 cup of the marinara sauce in a shallow 1-1/2 or 2-qt. casserole dish. Place sliced cheese evenly over chicken breasts; arrange 3 stalks of asparagus crosswise over center of each chicken breast. Roll up; place seam sides down over sauce in dish.

Step 2

Sprinkle herbs over chicken; top with remaining 1/2 cup sauce, spreading to cover chicken completely. Bake in a preheated 350°F oven 25 to 30 minutes or until chicken is cooked through. Top with basil and Parmesan cheese.