I must apologize because I forgot to take pictures of the meat before and after it was pounded and rolled. Geesh some days I wonder where my head is. So the next time I make this I will get those photo's and put them on this post. I do have the finished product so hopefully that will count for something. I used boneless skinless chicken breast. I butterflied them and then pounded them so they were fairly thin. I placed with inbetween waxed paper and then in a plastic bag and used a meat mallet. I then seasoned them with some salt and pepper and placed 4 or 5 cleaned asparagus spears in the middle and then topped it with mozzarella cheese, starting at one end I rolled them up and placed them seam side down on a baking sheet and then spread a little mayonnaise on the top and then sprinkled Italian bread crumbs on top. I adapted this recipe from this one . The next time I make this I will also make a cheese asparagus sauce to go over the top. The dish was good but could have used a cream sauce to make it even better. This is the chicken I made when I made the Hasselback potatoes.
Here is a picture of it coated ready for the oven
Bake in a preheated oven for about 30-40 minutes until juices run clear. You can use a thermometer test and that should read 165 F or 74c.
See the piece of cheese oozing out??
Thanks for coming by, hope you try this one, I'm sure your family would really enjoy it.