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© Meredith Corporation. All rights reserved. Used with permission.
Cut each trimmed asparagus spear in half crosswise. In a small saucepan, cook asparagus, uncovered, in enough boiling water to cover for 2 minutes. Drain and transfer to a bowl of ice water to stop cooking. Drain; set aside.
Place a chicken tenderloin between two pieces of plastic wrap. Working from the center to the edges, pound lightly with the flat side of a meat mallet to 1/4 inch thick. Repeat with remaining chicken. Discard plastic wrap. Cut each tenderloin into four pieces.
Divide asparagus pieces evenly among the pounded chicken portions, laying the pieces crosswise on top of one end. Roll each chicken portion around each asparagus piece, starting from the end with the asparagus. Secure with wooden toothpicks, if desired. Sprinkle chicken rolls evenly with thyme, salt and pepper.
Coat a very large nonstick skillet with cooking spray; heat over medium heat. Add chicken rolls to the hot pan. Cook for 5 to 8 minutes, turning chicken rolls once when the bottoms are browned.
Remove pan from heat; add wine. Return to heat; cover and cook about 5 minutes more or until chicken is no longer pink.
Remove chicken rolls from pan, reserving pan juices. Cover chicken to keep warm. Add mushrooms and shallot to the skillet and simmer for 3 to 5 minutes or until tender. Add garlic and herb cheese and the lemon zest. Cook and stir over medium heat until combined and heated through. Add milk as needed for desired consistency.
Divide chicken rolls between two serving plates. Remove toothpicks, if used. Spoon sauce evenly over chicken rolls.