Ingredients Jump to Instructions ↓

  1. 8, 3- to 4-inch asparagus tips

  2. 4 large boneless, skinless chicken breasts, pounded to 1/4-inch thickness

  3. 3/4 teaspoon sea salt

  4. 3/4 teaspoon freshly cracked black pepper

  5. 1 tablespoon chopped fresh tarragon

  6. 4 thin slices ham

  7. 1/2 cup shredded havarti cheese

  8. 3 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high. Meanwhile, steam asparagus 3-4 minutes; set aside. Place chicken on work surface, boned side up. Season with salt, pepper, and tarragon. Top with ham, havarti, and asparagus. Fold in sides and roll up, jellyroll style. Secure with wooden picks. (If desired, soak picks in water for 30 minutes first.) Brush rolls with melted butter. Grill 3-4 minutes on all four sides, or till done.


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