Rolled Chicken Breasts Stuffed with Galbani Asiago Sliced Cheese and Green Beans


  • 6 slices of Galbani® Asiago Sliced Cheese
  • 1 Tbsp. grated Galbani® Parmesan Cheese
  • 6 skinless and boneless chicken breasts, thinly sliced and pounded
  • 1 bag of fresh french-style green beans or string beans, lightly blanched
  • 1/4 cup butter (half stick), melted
  • 1/4 cup dijon mustard
  • 1/2 tsp. garlic, minced
  • 1/8 cup chicken broth
  • 1 1/2 cup italian seasoned bread crumbs
  • 1 jar marinara sauce


  • Thinly slice and pound chicken breast to desired flatness.
  • Blanche green beans: boil a pot of water, place green beans in boiling water.  Let cook for 2 minutes and then remove from heat.
  • Using cold water, thoroughly rinse beans to stop them from cooking. Set aside.
  • In a shallow bowl, combine bread crumbs and grated cheese. Set Aside.
  • In a different shallow bowl, blend melted butter, mustard, garlic and chicken broth together using a spoon.
  • Dip the chicken breasts, one at a time, into the mustard mixture, make sure to coat each side.
  • Place 1 slice of cheese on chicken, followed by 6 green beans on top of cheese; Roll.
  • Bread the rolled breasts in the crumb mixture, making sure to coat evenly.
  • Place each rolled chicken breast into a baking dish. Cover dish with foil.
  • Bake in an oven at 350 degree F for 25 minutes.
  • Meanwhile, heat a jar of marinara sauce in a pan on the stove, keep warm.
  • When chicken is done, take out of oven and uncover.
  • Place chicken back into the oven for 6-8 minutes, or until golden brown. Remove from oven.
  • Spoon marinara sauce over the top of each rolled chicken breast.