Recipe Courtesy of Reasor's
2 Redbud Farms Boneless/skinless Chicken Breast
6 Fresh Asparagus Spears
2 Sliced Provolone Cheese
1 Jar Sundried Tomatoes in Oil
1 Stick Butter
Salt, pepper, garlic
Pound flat with a kitchen mallet to get a uniform thickness
Sprinkle lightly with salt, pepper & garlic
Lay flat and place 1 slice of Provolone Cheese in center of breast
Chop 2-3 Sundried tomatoes and place on top of cheese evenly, then add 3 Asparagus spears
Slice butter lengthwise into 4 even pieces.
Lay 1 slice butter with asparagus.
Roll tightly & season with salt , pepper & garlic
Pan fry in vegetable oil for 4-5 minutes.
Bake: Place chicken in a lightly greased baking dish, brush or spray with butter or vegetable spray, and bake @ 350°F for 30-40 minutes, or until done.
Use a thermometer to check for internal temperature of 175° for doneness.