Rolled Chicken and Asparagus

By Bonnie T

Ingredients

• 2 chicken breast whole, boned and skinned
• 30 fresh asparagus thin ones, if possible
• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons olive oil
• 1/4 cup chopped green onions
• 1 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons sesame seeds lightly toasted

Details

Servings 4

Preparation

Step 1

Cut chicken breasts into 8-10 strips, about 1 x 6 inches each. Wrap each strip in a corkscrew fashion around a bundle of 3 or more uncooked asparagus spears and place in a shallow baking dish. Repeat for all strips. Spoon oil and lemon juice over the bundles, then sprinkle with onion, salt and pepper. Cover and bake in a 350 degree oven for 15 minutes. Remove cover, sprinkle with sesame seeds and bake about 15 more minutes. Serve hot or refrigerate until chilled and serve cold.

To toast sesame seeds, place them on a baking sheet in a 300 degree oven for ten to fifteen minutes or until golden brown.