Chicken Rollatini
From spinningcompass
Serves 2.
salt and pepper
1 clove garlic, crushed
1/2 tsp (5ml) dried basil
1/2 tsp (5ml) dried oregano
1 tsp (10ml) olive oil
2 uncooked boneless skinless chicken breasts
8 slender asparagus spears, trimmed
1 roasted red pepper, sliced into strips
1/4 tsp (2ml) paprika
2 tbsp (30ml) water or chicken stock
Preheat oven to 375F/190C/Gas Mark 5. Lightly spray a small baking dish with non-stick cooking spray.
In a small bowl, combine salt, pepper, herbs, garlic and olive oil. Rub mixture thoroughly over chicken breasts. Transfer to baking dish smooth side down.
Steam asparagus over 1/2-in/1-cm boiling water in a covered pan for 2 minutes until tender. Drain and transfer to a plate to cool.
Divide asparagus and pepper strips between chicken breasts, tucking them inside the loose bit and rolling to form neat package. Turn smooth side up. Season with additional salt and pepper and dust with paprika. Add water or stock to the pan. Bake for 20 to 25 minutes until just cooked through.