Chicken Rolls with Asparagus

Ingredients

• 2 slices whole wheat sandwich bread
• 400 g cream cheese (0.2% fat)
• 1 egg
• Salt
• Pepper
• 8 stalks green asparagus
• 20 g basil (1 bunch)
• 560 g chicken cutlets (4 chicken cutlets)
• 15 g liquid butter (1 tbsp)
• toothpicks

Instructions

1. 1.

   Remove the crust from the toast and grate it into fine crumbs. Mix the crumbs with cream cheese and egg, season with salt and pepper, and let soak for about 15 minutes.

2. 2.

   Meanwhile wash the asparagus, peel the lower third and cut off woody ends.

3. 3.

   Wash basil, shake dry and pluck leaves; set some aside for garnish.

4. 4.

   Rinse chicken under cold water, pat dry and flatten as thinly as possible. Lay the chicken cutlets on a work surface, season with salt and pepper, and top with basil.

5. 5.

   Spread cream cheese on each chicken cutlet and place two asparagus sticks in the center. Roll up the cutlets, secure with toothpicks, and arrange side by side in a baking dish.

6. 6.

   Melt butter and brush over the rolls. Bake in a preheated oven at 225 °C (fan 200 °C; gas: level 3–4) for about 25 minutes.

7. 7.

   Arrange the rolls on a plate and sprinkle with reserved basil.