Chicken and Asparagus Roulades

Ingredients :

• 1 1/4-lb pkg thin-sliced boneless chicken breasts
• 12 thin sandwich-sized slices Swiss cheese (from an 8-oz pkg)
• 1 lb asparagus, woody ends snapped off; spears simmered in salted water until tender, then cooled

Directions :

Heat oven to 350°F. Line a rimmed baking sheet with foil.

Place 1 slice chicken on each of 4 sheets of plastic wrap. Cut extra chicken in pieces; place, overlapping, on slices so each is about equal size. Cover with plastic wrap; pound to fuse pieces to slices and until evenly thick. Uncover; sprinkle with 1/4 tsp salt and 1/2 tsp pepper.