Chicken Asparagus Roll-Ups

Hello everyone, and welcome to my new cooking blog! I am interested in creating healthy, appetizing dishes, and as I discover these dishes, I am happy to share my recipes!  Feel free to share this blog and pass my recipes along if you love them.

My first recipe is something I cooked tonight. Chicken Asparagus Roll-Ups. They are absolutely delicious, and super low in carbs.

Weight Watchers Points Plus Value: 8 per serving

Ingredients

•   1/2 pound(s) uncooked asparagus   
•   1 pound(s) uncooked boneless skinless chicken breast(s)   
•  1/2 tsp black pepper, ground   
•  1/3 cup(s) grated Parmesan cheese   
•  1 Tbsp regular butter   
•  1 tsp dried tarragon   
•  1/2 cup(s) dried plain breadcrumbs   
•  3/4 cup(s) low-fat buttermilk   
•  1 Tbsp cornstarch   
•   1 item(s) egg(s), lightly beaten   
•  1 Tbsp fresh lemon juice   
•  1 Tbsp fresh parsley, fresh, chopped   

Instructions

• Trim asparagus and cook in boiling water until bright green and crisp-tender. Preheat oven to 350 degrees. Pound chicken breasts flat. Season with black pepper. Divide asparagus stalks among chicken breasts. Sprinkle with tarragon and and parmesan. Roll up chicken breasts, secure with toothpicks and place in baking dish. Bake for 25-30 minutes. Melt butter over low heat. Add breadcrumbs and toast until browned. Set aside. Whisk buttermilk with cornstarch; whisk in egg. Cook over medium heat, whisking constantly, just until thickened. Remove from heat. Whisk in lemon juice and parsley. Spoon lemon sauce over baked chicken. Top with toasted breadcrumbs.