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Asparagus and Gorgonzola Cheese Chicken Rolls

Serves: 4

Cookware/Items used for this dish:

Ingredients:

  • 4 large skinless, boneless chicken breast halves
  • Himalayan Salt and Ground Black Pepper, to taste
  • 12 asparagus spears, trimmed and steamed
  • 9 OZ (250g) Gorgonzola Cheese
  • 2 large eggs
  • 1 cup Italian Seasoned Bread Crumbs
  • 1 teaspoons Dry Parsley per roll
  • Sprinkle of Thyme per roll
  • ½ tablespoon unsalted butter per roll

Sautéed Mushrooms:

  • 1 tablespoon nondairy unsalted butter
  • 1 teaspoon Olive oil
  • 2.8 Oz/or 4 large Mushrooms, per person
  • 4 Green onions, sliced
  • Himalayan Salt and Ground Black Pepper, to taste

Instructions:

  1. Preheat oven to 375º F /190º C
  2. Steam asparagus by brining water to boil in 2.5 Qtr. Versa, place 2.5 Qt. FridgeX White Silicone Steamer in the pot, then add trimmed asparagus and cover. Steam for about 5 minutes. Turn off the heat and allow it to steam until tender. If the asparagus is thicker, then it will take longer time.
  3. Lightly grease Ovenex 4 Qtr. Stoneware Baking Dish, OR line them with parchment paper for easier clean up.
  4. Put chicken breast on a meat cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker part of the chicken breast and end at the thinner point. Do not cut all the way through to the other side. Open out the breast so that it looks like a butterfly. Cover with a large plastic wrap.
  5. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness. Sprinkle each side with salt ground black pepper and add sprinkle of dried parsley and Thyme.
  6. Put a couple of sliced of Gorgonzola Cheese, then place 3 spears of asparagus down the center of a chicken breast. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese make compact rolls. Using tooth picks, secure the chicken rolls by punching through. You may also use cooking twine.
  7. Mix eggs in one wide bowl, burrito bowl is perfect for this. Add sprinkle of salt and ground black pepper. In the other bowl, add Italian Bread Crumbs.
  8. Dip each roll in egg wash, then roll around in the Italian bread crumbs.
  9. Place the rolls seam sides down, in the prepared baking dish.
  10. Melt butter, then drizzle each roll with melted butter. Sprinkle with more dried parsley.
  11. Bake in the preheated oven for about 25 minutes, and thermometer inserted into the center should read at least 165º F

Sautéed Mushrooms:

  1. Heat the skillet, and add butter and oil. Allow it to heat and melt.
  2. Wash mushrooms, and slice into quarters, then slice green onions.
  3. Add quartered mushrooms and sliced green onion in the heated skillet.
  4. Season with salt and ground black pepper and sauté for about 10 minutes.
  5. Serve sautéed mushrooms with Chicken rolls.

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