4 chicken cutlets cut in half or thin sliced chicken breasts *(can use 2 large boneless skinless chicken breasts prepared as below)
1 large red bell pepper (the green ones looked better at the store so that's what I bought)
1 bunch thin asparagus
2-3 tablespoons extra-virgin olive oil
2/3 cup Italian dressing
McCormick's rotisserie chicken seasoning
Marinate chicken in Italian dressing for 1-2 hours. Peel carrots and julienne carrots and bell pepper into strips about 3-4" long. Wash and then cut asparagus to the same length. Steam vegetables for a few minutes (3-4) or until tender/crisp. Immediately run under cold water stop cooking. Season with a little bit of salt and pepper and set aside. Lay out chicken strips and both sides with a little bit of rotisserie chicken seasoning. Place a small handful of veggies on one end of chicken and then roll up. Seal with a toothpick. Heat olive oil in a large non-stick skillet over medium heat (well, just past medium). Once hot, all the chicken bundles seam side down and cook until browned. Rotate chicken on all sides until evenly browned and chicken is cooked through. It should take about 15-20 minutes depending on how thin your chicken is. Once cooked remove chicken from pan and take out all the toothpicks. Serve hot and enjoy!
*If you are using 2 boneless skinless chicken breasts, you will need to slice each in half horizontally to make 4 cutlets. With a meat tenderizer, gently pound out each cutlet in between some saran wrap until it is thin and as even as possible. Cut each cutlet into 2 strips.