Chicken And Asparagus Roll Ups
|Fresh asparagus||1 Pound|
|Whole chicken breasts||4 Pound, split, skinned, pounded thin|
|Garlic||1 Clove (5 gm), minced|
|Dried leaf thyme||1⁄2 Teaspoon|
|Sliced onions||2 Cup (32 tbs)|
|Tomatoes||3 Large, sliced (Fresh)|
|Chicken broth||1⁄2 Cup (8 tbs)|
Wash asparagus; break off each spear as far down as it snaps easily.
Place 2 or 3 spears on each chicken breast.
Roll; secure with food picks.
Combine flour, garlic, 1/2 teaspoon salt, 1/4 tea spoon thyme, paprika, and pepper; mix well.
Roll chicken breasts in mixture.
Place onions and tomatoes in bottom of 13 x 9 x 2-inch baking dish; reserve 8 slices of each.
Place chicken breasts over sliced vegetables.
Arrange reserved slices of tomato and onion over chicken.
Combine chicken broth and 1/2 teaspoon salt and 1/4 teaspoon thyme.
Pour over chicken and vegetables.
Cover loosely with foil.
Bake in 350°F oven 30 minutes; baste occasionally with juices in bottom of pan.
Uncover; bake 15 minutes or until chicken and vegetables are tender