Chicken and asparagus rolls

Chicken and asparagus rolls

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Pack a picnic basket with these tasty rolls and enjoy a day in the sun!

The ingredient of Chicken and asparagus rolls

  1. 16 parbake white buffet rolls
  2. 1 bunch thin asparagus, woody ends trimmed, cut in half crossways
  3. 125g (1/2 cup) whole-egg mayonnaise
  4. 1 tablespoon drained capers, chopped
  5. 1 teaspoon finely grated lemon rind
  6. 1 (about 150g) smoked chicken breast fillet, thinly sliced

The instruction how to make Chicken and asparagus rolls

  1. Preheat oven to 220u00b0C. Place the rolls on a baking tray. Bake in oven for 5 minutes or until lightly golden. Set aside to cool.
  2. Place the asparagus in a heatproof bowl. Cover with boiling water and set aside for 2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well. Place on a plate lined with paper towel.
  3. Combine the mayonnaise, capers and lemon rind in a bowl. Taste and season with salt and pepper.
  4. Split each roll in half, without cutting all the way through. Spread the inside of each roll with the mayonnaise mixture. Top with asparagus and chicken. Place on a plate and serve.

Nutritions of Chicken and asparagus rolls

fatContent: 334.6 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 2.5 grams saturated fat
sugarContent: 44 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 11 grams protein
sodiumContent:

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