Lemon Pesto Chicken Asparagus Roulades

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 chicken breasts
• 8 stalks asparagus, trimmed to about 5-inch
• 1/4 cup firm tofu
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon pesto sauce
• 1 tablespoon parmesan cheese
• 1 tablespoon olive oil
• 1/4 cup chicken broth
• 1 tablespoon lemon juice
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 in a 9" skillet, heat olive oil over medium heat.
• 3 with the chicken breast laying flat and your knife parallel to the cutting board, slice lengthwise, leaving the long end connected. spread open like a book.
• 4 mash the tofu together with cheeses and pesto, adding a dash of salt and pepper.
• 5 spread the tofu-cheese mixture on both sides of the chicken breasts.
• 6 lay 4 stalks of asparagus on top of the mixture of each chicken breast.
• 7 roll chicken around the asparagus and secure with a toothpick. sprinkle breasts with a little salt and pepper.
• 8 put chicken in skillet, brown on all sides.
• 9 put chicken in a pan and transfer to oven for 15 minutes. (you can top with extra cheese if you like!).
• 10 meanwhile, put the chicken broth and lemon juice in the same skillet. heat to boiling, scraping off all the brown bits from the pan.
• 11 remove chicken from oven, place immediately on cutting board.
• 12 cut chicken into "wheels". arrange on plate and pour the broth-lemon juice mixture on top. serve warm with rice or potatoes!