1 tbsp. olive oil
1/4 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. flour
1 1/4 lbs packaged thin sliced chicken breasts
12 thin slices Swiss cheese (8 oz)
1 lb asparagus, trimmed, simmered in salted water until tender, drained, cooled

Preheat oven to 350°F.

Line a ribbed baking sheet with foil. Place 1 piece chicken each on 1 sheet for each chicken piece of plastic wrap. Cut the extra chicken pieces thinly. Place extra chicken overlapping onto breasts to equal size. Cover with wrap, pound to fuse pieces until evenly thick. Uncover, sprinkle with salt and pepper.

Top each chicken piece with 3 slices Swiss cheese, to within a 1/2" of the edge. Place 1/4 of the asparagus at narrow end, tightly roll up,

Secure with toothpick. Roll each chicken into flour. Heat oil in skillet over medium heat, add roulades. Brown on all sides. Place on prepared pan.

Bake 10-15 minutes. Slice and serve.

Submitted by: Sherry Monfils