As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“If you want this recipe, with the kind permission of reader Peter Tannenbaum from New York, save tomatoes and asparagus in the center of partially cooked chicken breasts. Source: Everyday Nutrition, July/August 2003 1 hour 40 minutes 4 Total time Preparation Serving Ingredients 4 boneless, skinless chicken breasts (6 to 8 ounces each) Salt and pepper 2 tablespoons olive oil 1 tablespoon chopped garlic 1 cup grated Asiago or Parmesan cheese 2 beefsteak tomatoes, sliced 1/8 inch thick (8 slices) 8 asparagus spears, trimmed, halved lengthwise, then crosswise Instructions 1. Preheat oven to 375 degrees. Using a sharp knife, halve each chicken breast horizontally and then pound between 2 pieces of plastic wrap to a thickness of 3/8 inch (you should have 8 flat pieces). Season on both sides with salt and pepper. 2. Heat oil in a large skillet over medium-high heat. Working in batches, brown chicken and garlic until chicken is lightly browned on one side only, about 2 minutes; discard garlic. 3. Transfer chicken to a baking sheet, browned side down. Sprinkle cheese over chicken pieces; top each with a tomato slice and 4 pieces of asparagus. Roll up; secure with toothpicks. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot. Cooks Notes In this recipe, you can also use chicken cutlets, which are thin slices of meat.”
27.04.2023 @ 02:29
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“If you want this recipe, with the kind permission of reader Peter Tannenbaum from New York, save tomatoes and asparagus in the center of partially cooked chicken breasts. Source: Everyday Nutrition, July/August 2003 1 hour 40 minutes 4 Total time Preparation Serving Ingredients 4 boneless, skinless chicken breasts (6 to 8 ounces each) Salt and pepper 2 tablespoons olive oil 1 tablespoon chopped garlic 1 cup grated Asiago or Parmesan cheese 2 beefsteak tomatoes, sliced 1/8 inch thick (8 slices) 8 asparagus spears, trimmed, halved lengthwise, then crosswise Instructions 1. Preheat oven to 375 degrees. Using a sharp knife, halve each chicken breast horizontally and then pound between 2 pieces of plastic wrap to a thickness of 3/8 inch (you should have 8 flat pieces). Season on both sides with salt and pepper. 2. Heat oil in a large skillet over medium-high heat. Working in batches, brown chicken and garlic until chicken is lightly browned on one side only, about 2 minutes; discard garlic. 3. Transfer chicken to a baking sheet, browned side down. Sprinkle cheese over chicken pieces; top each with a tomato slice and 4 pieces of asparagus. Roll up; secure with toothpicks. Sprinkle remaining cheese over rolls; bake until chicken is cooked through, 15 to 20 minutes. Remove toothpicks. Serve hot. Cooks Notes In this recipe, you can also use chicken cutlets, which are thin slices of meat.”