Chicken and Asparagus Rolls

This is a recipe that I found in a magazine--I can't remember which magazine-- The page recognizes Peter Tannenbaum, New York, New York.

Serves 4-pre time 40 min (it doesn't take me but about 20 min)-Total Time- 1 hour

Ingredients:
4 boneless, skinless chicken breast
salt/pepper
2 tbs extra virgin olive oil
1 tbs chopped garlic [unless you like more :-) ]
1 cup grated Asiago or Parmesan cheese ( I have tried this with Mozzarella--YUM)
2 beefsteak tomatoes cut into slices
8 spears asparagus, trimmed, halved lengthwise, then crosswise ( I leave this out--YUCK)
a mallet
toothpicks
foil

1. Preheat oven to 375. Using a sharp a sharp knife, split each chicken breast in half horizontally, then pound between two pieces of plastic wrap until about 3/8 inch thick (you should have 8 flattened pieces). Season both sides with salt and pepper.

2. Heat oil in a large skillet over medium-high heat. Working in batches, saute' chicken breasts and garlic until chicken is light brown on one side only, about 2 minutes; discard garlic.

3. Transfer chicken to a baking sheet, browned side down. Sprinkle chicken pieces with half the cheese; layer each with a tomato slice and 4 asparagus pieces. Roll up; secure with a toothpick ( I suggest wrapping these individually in foil b/c juices run all over the pan), bake until chicken is cooked through, about 10-15 min.

per serving--414 calories, 17 grams of fat, 55 grams of protein, 3.3 grams carbohydrates.