Chicken roulades - I think

I made this out of stuff that looked good at the weekend farmers market but neded to be eaten by Tuesday evening.

- 2 boneless skinless chicken breasts
- parm. Cheese
- 4 slices of slami
- sundries tomatoes in oil
- at least 6 asparagus spears
- 2 cubes each frozen garlic and frozen basil z(get these at trader joes or use freshbi you have it)
- 1 excellent tomato
- about 2/3 cup wine (red oe white) I used red because I had a bottle open.
- about 2/3 cup of peas ( this was past of the farmers MIT haul - and the were very good freshly popped from the pose. But I might whip them if the were nor fresh).
- rice if you want it as a side
- more asparagus spears if you want them as a side.

Preheat ovn to 450

Pound the chicken and about 1/4 inch thick (wax paper over it and mash worth a rolling pin).
The goal is to get a snap you can roll like a burrito. Skin side up works best. If the sun dried tomatoes are not in small pieces! Dice them. Spread over the chicken (skin side down) add a tsp of the oil the are in to each breast if the to a toes are in oil. Slice the park. Thinly and place the slices on the chcken over the tomatoes. Put two salami slices side by Sid on each piece mush the garlic and basil and spread over each piece. Place three asparagus spears across each piece - across the salami. Roll each piece around the asparagus like a big sushi roll. Re roll and retuck as necessary to get fairly tight littl zelin shapes. Tie them with string or oven proof rubber bands. Salt and pepper the pieces.

Heat a skillet over medium high heat and heat about 2 T olive oil in it. Add the chicken hen the oil is just smoking and let it sit for about three
minutes on the fiirst side. The turn over, and repeat for each side. Each side should be browned.

Add about 2/3 C wine to the pan. I used red but white might have been better. Cover the pan and put in in the oven for 10 min.

Remove pan, (careful it and the lid are HOT!!!) place on stove top. Remove chicken to a dish and tent with foil. Put pan with juices and bubbling wine over medium low heat and add the diced tomato and the peas. Cover and simmer for about 7 minutes.

After a few minutes, remove the ties or bands from the chicken and cut the pieces across the direction they are rolled to make spiraled slices.

Plate these (I also cooked rice so I plated over white rice) and top with the pan sauce.

I also served this with more asparagus spears stemmed in the top of the cooker.