Chicken Asparagus

Three ingredients. That’s it. And the result looks like something you’d order at a white-tablecloth restaurant.

Each chicken breast gets pounded flat, layered with shredded mozzarella and a spear of fresh asparagus, then rolled tight and secured with toothpicks.

A quick sear in a lightly oiled pan gives the outside a golden crust while the cheese melts into the asparagus inside.

Slice through the roll to reveal that gorgeous green-and-white spiral, and you’ve got date night handled.

Chef Tips

• Pound the chicken breasts to an even ¼-inch thickness so they roll easily without cracking or tearing.
• Don’t overstuff the rolls. A thin layer of mozzarella and one or two asparagus spears is all you need for a clean, tight roll.
• Secure with toothpicks at both ends and the middle so the rolls hold their shape during searing.
• Sear seam-side down first to seal the roll, then rotate to brown evenly on all sides.