Chicken Rollatini with Asparagus and Colby-Jack
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
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
- 1/4 cup chopped fresh basil or Italian parsley
- 1/4 cup Sargento® Artisan Blends® Shredded Parmesan Cheese
Directions
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.
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.