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Entree
Italian
4 servings
10 minutes
30 minutes
15 stalks green or purple asparagus
4 chicken breast, cutlets
2 tablespoons pesto
2 tablespoons olive oil
Salt
Pepper
Preheat the oven to 350 degrees.
Wash the asparagus and remove the tough woody ends.
Blanch for 3 minutes in boiling water.
Brush the chicken cutlets with pesto.
Place equal amounts of asparagus in the center of each.
Season with salt and pepper.
Wrap the chicken into bundles and hold together with toothpicks.
Drizzle with olive oil.
Bake for 25 minutes.
Cut into thick slices to serve.
