Chicken Rollatini with Asparagus and Mozzarella

I know what you're having for dinner tonight! I do! I do!

It's THIS.

This crispy, gooey, tasty, Chicken Rollatini with Asparagus and Mozzarella is the next best thing on your summer eating menu. It takes just a little bit of effort but the rewards are certainly worth it.

Here's the kicker with this chicken--I strongly recommend finding thin sliced chicken breasts in your grocery store. Then, using a meat tenderizer and channeling your inner frustrations, pound out the chicken even thinner between two pieces of plastic wrap. I use this method for my regular chicken cutlet recipe as well!

Super thin chicken breasts are the perfect vehicle for tasty summer asparagus and smooth, velvety fresh mozzarella. To take everything to the next level, a dip in an egg wash and a coating of whole wheat breadcrumbs. Yes, it's worth it - you're worth it!

So what is there to say about this dish? Really, it made us speechless, because we couldn't stop eating! Whole wheat breadcrumbs and low fat mozzarella cheese means you certainly can (and should!) have a second roll without feeling bad about it. A light arugula salad was made to live alongside these rollatinis, but mashed potatoes, brown rice, or a bit of pasta would also make great partners for this dish.

Let's roll!!

Roasted Asian Eggplant, Fennel and Garlic Pasta

Pasta makes me happy, happy, BUT THIS PASTA? Well, it's a game changer.

A few times every summer, I've tried to make a habit of going to the Farmer's Market and finding a vegetable or two that I've never cooked with before. A lot of stands will have signs next to most of their produce describing the flavor and some ideas on how to cook it; if not, I strongly recommend you talk to the folks working the stand--they are the most knowledgeable after all!

Last week, I came away from the market with some classics--big giant zucchini, green and golden, as well as blackberries and local onions--as well as some newer veggies. I decided to try these adorable Asian eggplants as well as a fennel bulb! 

I have never much enjoyed traditional eggplant, both in taste and texture, but I liked the IDEA of eggplant. When I saw that Asian eggplants have a softer skin and are milder in flavor compared to regular eggplants, I felt confident that this is what would change my mind on eggplant (when combined with buttery noodles, creamy roasted garlic, and parmesan cheese of course).

As for fennel, I just never really gave it a chance. I don't really love a strong licorice flavor, so I was judging a book by it's cover and simply assuming I wouldn't like fennel. How wrong I was! Golden brown roasted fennel has a wonderful depth of flavor and is sweet and savory--the perfect compliment to this pasta dish.

This is an easy and delicious dinner that is perfect to whip up on a busy work night or to impress guests on the weekend. Roasted garlic and plenty of butter bring everything together. This pasta is filling yet light thanks to lemon juice and plenty of fresh parsley. I'm sure you're going to love it!