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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 400°F. Lightly coat a 9x9x2-inch baking pan and a shallow roasting pan with cooking spray; set aside.
Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken until a 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken breast halves. Sprinkle chicken with pepper.
In a small bowl, stir together cream cheese and tomato pesto. Place 2 tablespoons of the cream cheese mixture in the center of each chicken breast. Fold in sides and roll up. Secure with wooden toothpicks. Brush chicken rolls with 1 tablespoon of the oil; roll in bread crumbs. Place, seam sides down, in prepared baking pan.
Bake, uncovered, for 10 minutes. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales. Toss asparagus with remaining 1 tablespoon oil; arrange in prepared roasting pan. Place in oven alongside chicken.
Bake, uncovered, for 15 to 20 minutes more or until asparagus is crisp-tender and chicken is no longer pink (170°F).