Chicken Asparagus Rolls

You won't believe it, but this is actually a diabetic recipe and really really nice. One always thinks eating 'the diabetic way' is boring and tasteless, but there are so many nice recipes out there that's tasty and full of flavour. Now that I'm at it, I will definitely share some more in the future. 


I have altered the recipe a little when I made it by slightly increasing some of the quantities for the ingredients, but you can still follow the recipe to the letter and it will still be just as good. The full original recipe follows below:

Photo by Foodie Girl at StockSnap

From: The Complete Diabetics' Cookbook, by Wendy Silver


4 boneless chicken breast fillets
1 ml garlic salt
2 ml dried rosemary
3 ml salt
freshly ground black pepper to taste
60 g low-fat hard cheese, sliced
440 g can asparagus spears, drained
1 ml paprika
10 ml grated Parmesan cheese




Pound the chicken fillets with a mallet until thin. Sprinkle with seasonings and herbs.


Divide cheese slices between fillets, top with three or four asparagus spears each. 


Fold chicken fillet over asparagus, secure with toothpicks.


Sprinkle with paprika, arrange, seam-side down, in a lightly greased, shallow ovenproof dish.


Cover and bake at 180°C, 30 minutes, or until chicken is tender. 


Carefully remove toothpicks, sprinkle with Parmesan cheese and serve at once, with baked potatoes and a mixed salad. 


Serves 4






Per serving: 840kJ; 3 g carbohydrate; 31,7 g protein; 6,2 g fat; 70 mg cholesterol; 1,7 g fibre
Exchanges: 1/2 vegetable; 3 meat