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Chicken Rollatini with Asparagus and Colby-Jack

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INGREDIENTS

  • 1-1/4 cups marinara sauce, preferably spicy tomato basil, divided
  • 12 slices Sargento® Ultra Thin Sliced Colby-Jack Cheese
  • 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
 

DIRECTIONS

  • 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.

  • 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.

Chicken Rollatini with Asparagus and Colby-Jack
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SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 364

Total Fat 18.2g

Saturated Fat 9.9g

Trans Fat 4.6g

Polyunsaturated Fat 1.0g

Cholesterol 108mg

Sodium 727mg

Carbohydrates 10g

Protein 39g

Dietary Fiber 3g

Vitamin A 98%

Vitamin C 8%

Calcium 345%

Iron 2%