Rolled Chicken and Asparagus
INGREDIENTS
- 2 whole chicken breasts, boned and skinned
- 24-30 fresh asparagus spears
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons olive oil
- 1/4 cup chopped green onions
- 1-teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons sesame seed, lightly toasted*
Cut chicken breasts into 8-10 strips, about 1 x 6 inches each. Wrap each strip in a corkscrew fashion around a bundle of 3 uncooked asparagus spears and place in a shallow baking dish. Repeat for all strips. Spoon oil and lemon juice over the bundles, then sprinkle with onion, salt and pepper. Cover and bake in a 350-degree oven for 15 minutes. Remove cover, sprinkle with sesame seeds and bake about 15 minutes longer. Serve hot or refrigerate until chilled and serve cold.
*To toast sesame seeds, place them on the baking tray of a toaster oven, which is set on the darkest setting, and toast for 1-2 cycles or until golden brown. Alternatively, place the sesame seeds on a baking sheet in a 300-degree oven and heat 10-15 minutes or until golden brown. Serves 4-5, 2 rolls each.