Created on March 3rd, 2008
Preheat oven to 350 degrees.
Snap off woody ends of asparagus. In a large skillet, place 1-2 cups of water. Add 1/4 tsp salt and asparagus. Place lid on skillet and simmer until asparagus turns bright green and tender. Remove and rinse with cold water. Set aside for later use.
Place chicken breasts between sheets of plastic wrap.
Pound chicken breast to flatten into equal sizes and thickness.
Uncover and season with salt, pepper, garlic salt and lemon pepper.
Place one slice of cheese in center of chicken breast.
Place 5 slices of steamed asparagus in center of chicken breast.
Tightly roll up; secure with a toothpick.
In your large skillet heat 1 TB cooking oil.
Add roulades and brown on all sides. This takes about 5-8 minutes.
Remove from skillet and place on a baking sheet.
Bake for 20-30 minutes until chicken is cooked through and cheese is melted.
Serve with rice or baked potato and enjoy!
These can be reheated for the next day - either place in microwave for 2-3 minutes on high or reheat in 350 degree oven for about 10 minutes.