Rolled Chicken & Asparagus

By CindyWise

Ingredients

• 2 whole broiler-fryer chicken breasts - Boned & skinned
• 24-30 small asparagus spears
• 3 tablespoons oil & vinegar bottled salad dressing
• 1/2 cup green onions - chopped
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons sesame seeds - lightly toasted

Details

Servings 4

Preparation

Step 1

Cut chicken breasts into 810 strips about 1x6" each.

Wrap each chicken strip, in corkscrew fashion, around a bundle of 3 asparagus spears & place in a shallow baking dish. Repeat for all chicken strips.

Spoon oil & vinegar dressing over the bundles. Then sprinkle with onion, salt & pepper.

Cover & bake at 350 for 15 minutes.

Remove cover & sprinkle with sesame seeds.

Bake for 15 more minutes, uncovered. Chicken is done when a fork can be easily inserted.

Serve hot or refrigerate until chilled and serve cold.