|1||lb PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts or PERDUE® FRESH CUTS™ Thin Sliced Boneless, Skinless Chicken Breasts|
|1||cup Teriyaki sauce, plus extra for serving|
|8||asparagus spears, trimmed and quickly blanched|
|4||tbsp thinly sliced scallions, plus 2 tablespoons for garnish|
|1||tbsp toasted sesame seeds|
In a shallow dish or resealable plastic bag, marinate the thin sliced breast in the Teriyaki sauce for 15 to 20 minutes in the refrigerator.
Place a Thin Sliced Chicken Breast on a plastic cutting board. Sprinkle with 2 tablespoons sliced scallions. Place 2 asparagus spears at an angle across the chicken breast, letting the tips peek out from the edge of the chicken. Roll the chicken breast around the asparagus. Follow same process for remaining chicken breasts.
Preheat and lightly oil your grill or grill pan. Grill the Negimaki for 7 to 10 minutes until chicken is cooked through and the rolls are nicely glazed. Turn chicken often so as not to burn. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F.
Transfer chicken negimaki to a plate. Serve with the toasted sesame seeds and remaining sliced scallions, plus extra teriyaki sauce for dipping.