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.
Lightly grease Ovenex 4 Qtr. Stoneware Baking Dish, OR line them with parchment paper for easier clean up.
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.
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.
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.
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.
Dip each roll in egg wash, then roll around in the Italian bread crumbs.
Place the rolls seam sides down, in the prepared baking dish.
Melt butter, then drizzle each roll with melted butter. Sprinkle with more dried parsley.
Bake in the preheated oven for about 25 minutes, and thermometer inserted into the center should read at least 165º F
Heat the skillet, and add butter and oil. Allow it to heat and melt.
Wash mushrooms, and slice into quarters, then slice green onions.
Add quartered mushrooms and sliced green onion in the heated skillet.
Season with salt and ground black pepper and sauté for about 10 minutes.
Serve sautéed mushrooms with Chicken rolls.
about the author
Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out.
Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.
It’s messy. It’s fun. The vegetables fall, food goes flying, there are laughs in the process as much as around the table. And if our safe cookware gets your family laughing at the kitchen table or brings you peace of mind when cooking for yourself, we’ve succeeded.