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["Preheat oven to 450F.", "In 15 1/2"" by 10 1/2"" jelly-roll pan, toss potatoes with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.", "Roast 25 minutes or until potatoes are golden and fork-tender, stirring once.", "Meanwhile, holding knife blade parallel to work surface and against long side of chicken-breast half, cut breast almost in half, making sure not to cut all the way through.", "Open breast half and spread flat like a book.", "Repeat with remaining chicken breasts, laying each flat on cutting board or cookie sheet.", "Spread cheese evenly on cut sides of breast halves.", "Place one-fourth uncooked asparagus on long side of each breast half.", "Roll up each breast half to enclose asparagus, allowing ends of stalks to stick out if necessary; secure with toothpicks.", "Sprinkle chicken roulades with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season all sides.", "In 12-inch skillet, heat remaining 1 tablespoon oil on medium until hot.", "Add roulades and cook 5 minutes or until browned on all sides, turning.", "Cover and cook 8 to 10 minutes longer or until chicken loses its pink color throughout, turning occasionally.", "Transfer roulades to clean cutting board; keep warm.", "To same skillet, add broth and lemon juice; heat to boiling on medium-high, scraping up any browned bits.", "Boil broth mixture 1 minute.", "Remove skillet from heat.", "Discard toothpicks from roulades.", "Cut roulades into 4 slices each.", "Toss cooked potatoes with chives.", "Place 1 sliced roulade on each of 4 dinner plates; serve with potatoes and pan sauce."]
