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!


Preheat oven to 400 degrees F.

2 chicken cutlets

For each cutlet:
Coat with olive oil, season with salt and pepper on both sides.

Layer a slice of your favorite ham over cutlet.
[I love Niman Ranch’s uncured Jambon Royal. You can find it at Whole Foods.]
Spread about a tablespoon fresh chevre over the ham. [Try Beltane Farm‘s fresh chevre with chives.]
Break off woody ends at bottom of each asparagus spear. Place 4-5 asparagus spears over the chevre.
Top with 1 tablespoon breadcrumb mixture.
Breadcrumb mixture:
Melt about 1.5 teaspoons salted butter, stir with 2 tablespoons panko breadcrumbs and a drizzle of white truffle oil.
Roll up and skewer with toothpicks. Sprinkle with dried rosemary.
Bake at 400 degrees F for 20 minutes.
Dinner is served! Isn’t it almost like magic when something so delicious can be so simple and impressive–and quick? And makes lunch for the next day, too?