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Chicken And Asparagus Roll Ups

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  Fresh asparagus 1 Pound
  Whole chicken breasts 4 Pound, split, skinned, pounded thin
  Flour 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Salt 1 Teaspoon
  Dried leaf thyme 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Pepper 1⁄8 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

Recipe Summary

Side Dish

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