Ok, so- the original reason I got online to post something earlier was to put the Pesto Cheesy Chicken Rolls recipe on here. So many people have commented about that post- more than any other post now that I think about it. What does that mean? :) Ok, so here’s the recipe for the chicken and also how I make such delicious asparagus.

4 Skinless, boneless chicken breasts, (I cut them lengthwise to make 8 breasts so the rolls don’t get too thick to manage)
1 cup prepared basil pesto
4 thick slices Mozzarella cheese

1.Preheat oven to 350 degrees
2.Spread 2 – 3 T. pesto onto each chicken breast
3.Place 1 slice cheese over pesto
4.Roll tightly, securing with toothpicks
5.Place in lightly greased baking dish (I usually also lightly drizzle the rolls with olive oil)
6.Bake uncovered 45 – 50 min. in oven until chicken is nicely browned and juices run clear

Oven Baked Asparagus

Take one bunch of asparagus, break off the bottoms of the stalks. Rinse and place on a shallow baking sheet. Place a rack in your oven close but not all the way up to the top. Pour a generous amount of olive oil on all of the asparagus, then sprinkle with salt (I use kosher), garlic powder and a little bit of pepper. For the last 8 to 10 minutes of the chicken, I bake the asparagus and then once I take the chicken out I broil the asparagus for a minute or two. Just enough to make them sizzle a bit more.

Enjoy!