Ingredients:
8 Foster Farms boneless skinless chicken breast tenders
16 asparagus spears
2 oranges
2 slices Thomas whole wheat bagel thins
1 tablespoon Santini pesto sauce
Cut chicken breast in thin strips, spread pesto on each strip and roll. Pierce each chicken roll with a toothpick. Spray a pan with canola oil and fry up the rolls on their sides until they are light golden brown. Trim asparagus spears and cook them in boiling water for about five minutes or until tender. Slice toasted bagels into four and an orange into three wheels. Serve on the side of four ounces of chicken and eight asparagus spears.
Calories: 342 Protein: 35 Carbohydrates: 44 Fat: 6 Fiber: 10 Sodium: 776
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