Ingredients

• 9-12 fresh asparagus spears (½ lb)
• 4 chicken fillets or boneless, skinless breasts (2 lb)
• 1 teaspoon seasoned salt
• 8 slices provolone cheese (6 oz)
• 1 cup Deli roasted red tomatoes (or sun-dried tomatoes in oil)
• 4 small skewers (or toothpicks)
• cooking spray

Prep

• Preheat oven to 400°F.
• Cut asparagus into 2-inch pieces, removing tough root end.

Steps

1. Place asparagus in microwave-safe bowl; cover and microwave on HIGH 2-3 minutes or until slightly softened.
2. Butterfly chicken; cut in half horizontally, leaving one side attached. Lay chicken open (wash hands); sprinkle with seasoned salt.
3. Fold two slices of cheese in half and place on one side (or one half) of each chicken fillet. Arrange 3-4 asparagus spears on top of cheese. Top each with ¼ cup roasted tomatoes, then fold chicken back together; secure with a skewer and place in 2-quart baking dish. Place any leftover asparagus between chicken. Coat top of chicken with spray; bake 25-30 minutes or until chicken is 165°F. Slice chicken and serve.

Ingredients

• 1 tablespoon fresh Italian parsley, coarsely chopped
• 1-2 teaspoons fresh dill, finely chopped
• 2 large tomatoes
• ½ cup roasted red peppers
• 1 cup Deli roasted red tomatoes (or sun-dried tomatoes in oil)
• 2 tablespoons capers
• 4 teaspoons extra-virgin olive oil
• ¼ teaspoon coarse sea salt (or kosher salt)
• ⅛ teaspoon pepper
• ¼ cup shaved Parmesan cheese

Prep

• Chop parsley and dill; set both aside.

Steps

1. Cut tomatoes into ¼-inch-thick slices; arrange slices on serving plate. Cut red peppers into thin strips; arrange on top of fresh tomato slices. Top with roasted tomatoes.
2. Sprinkle with parsley, dill, and capers; drizzle with olive oil. Top with salt, pepper, and Parmesan cheese.