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Ingredients
- 4 boneless skinless chicken breasts
- 1 cup bread crumbs
- 4 tablespoons parsley
- 4 tablespoons olive oil
- 4 garlic cloves minced
- 2 lemons
- 4 asparagus spears cut into 2” pieces and lightly steamed
Preparation
Step 1
Cut each breast into 4 pieces. Place chicken breasts between waxed paper and pound with mallet, 1/4” thick. In center of each piece, place bread crumbs, asparagus and parsley. Roll and secure with toothpick. Place olive oil and garlic in bowl and dip each breast roll in mixture. Grill over medium flame, until lightly browned and totally cooked. Squeeze lemon over to taste.