Categories: Chicken

Ingredients

• 3 large chicken breasts
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 3/4 cup thawed frozen spinach
• 1/2 cup roasted red pepper hummus
• 1/4 cup sliced green onion
• 1 garlic clove, minced
• 6 frozen asparagus spears, thawed and halved crosswise
• 3/4 cup balsamic vinegar
• 1/4 cup red currant jelly

Directions

1. Place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly until 1/4-inch thick. Cut each pounded breast in half crosswise. Trim each half to create an even piece for rolling up. Sprinkle chicken pieces with salt and pepper.

2. Stir together spinach, hummus, green onion and garlic. Spread some of the hummus mixture on half of each chicken piece. Place asparagus on top of hummus. Roll chicken around asparagus. Wrap each piece tightly in plastic wrap; refrigerate for 15-45 minutes.

3. Unwrap chicken rolls; arrange in a 15×10×1-inch pan. Bake, uncovered, in a 400 oven for 20-25 minutes until 170.

4. Meanwhile, in a small saucepan bring vinegar to boiling. Boil gently, uncovered about 5 minutes or until reduced to 1/3 cup. Add jelly; heat and stir until jelly melts. Spoon over chicken rolls.

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