How about something for dinner that tastes oh so gourmet, yet requires minimal prep and effort? It’s a new recipe that’s so easy, it’s almost not a recipe–the best kind in my book.
I made this dish for two; you can easily multiply to make for more people. I bought a 1-pound boneless, skinless chicken breast, split it into two cutlets, then baked the rest of the chicken to make chicken salad tomorrow. Three cheers for efficiency, rolled up with the greatness of local goat cheese, native asparagus and one of my favorite hams!
CHICKEN ROLLATINI WITH ASPARAGUS, HAM AND FRESH CHEVRE
Preheat oven to 400 degrees F.
2 chicken cutlets
Coat with olive oil, season with salt and pepper on both sides.
Break off woody ends at bottom of each asparagus spear. Place 4-5 asparagus spears over the chevre.