Roasted Red Pepper Asparagus Stuffed Chicken Breasts

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A special chicken dish for a special occasion. mouth watering, sumptuous, and beautiful presentation!!!

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Steps

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Preheat oven to 350f degrees.

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Rinse chicken breasts and dry with paper towel.

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Meanwhile , steam asparagus to tender crisp , about 3 minutes.

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Set aside.

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One at a time place chicken breast halves between pieces of plastic wrap , inside up.

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Pound carefully with a meat mallet to about 1 / 4 inch thickness.

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Remove top pieces of plastic wrap.

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Sprinkle salt and pepper over chicken to taste.

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Place 2 prosciutto salami slices , overlapping if necessary to completely cover chicken.

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Place swiss cheese slices over prosciutto.

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Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.

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Place one asparagus spear near one edge of pepper , roll chicken with layers around the asparagus , using the bottom piece of plastic wrap to help roll it.

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Roll as tightly as possible , use toothpicks to close if necessary.

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Repeat for all 4 breasts.

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Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.

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Place chicken roll ups , seam side down in hot fr.

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Ingredients

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boneless skinless chicken breast halves, salt & freshly ground black pepper, prosciutto, swiss cheese, roasted red peppers, asparagus spears, olive oil, butter, dry white wine, fresh basil leaves, asparagus spear, roasted red pepper