Directions:
- Season pounded chicken breasts lightly with salt and freshly ground pepper.
- Place 2-3 asparagus spears on each chicken breast half.
- Roll up tightly; secure with toothpicks, if necessary.
- Set aside.
- Combine flour, garlic, 1/2 tsp salt, 1/2 tsp thyme and paprika.
- Roll chicken in flour mixture.
- Place onions and diced tomatoes on bottom of 13x9” pan, reserving 8 slices of onion for top.
- Place chicken breasts over vegetables; top with reserved onion and tomato slices.
- Combine broth with remaining salt and thyme; pour around chicken.
- Cover pan loosely with foil and bake at 350 degrees for 30 minutes.
- Uncover and bake until tender, about 10-15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.31 Kcal (2438 kJ) | ||
| Calories from fat | 137.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.25g | 23% | |
|---|---|---|---|
| Cholesterol | 278.48mg | 93% | |
| Sodium | 2329.73mg | 97% | |
| Potassium | 1822.14mg | 39% | |
| Total Carbs | 17.51g | 6% | |
| Sugars | 6.22g | 25% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 98.57g | 197% | |
| Vitamin C | 21mg | 35% | |
| Iron | 2.8mg | 15% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 79.09 Kcal (331 kJ) | ||
| Calories from fat | 18.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 23% | |
|---|---|---|---|
| Cholesterol | 37.82mg | 93% | |
| Sodium | 316.41mg | 97% | |
| Potassium | 247.47mg | 39% | |
| Total Carbs | 2.38g | 6% | |
| Sugars | 0.84g | 25% | |
| Dietary Fiber | 0.64g | 19% | |
| Protein | 13.39g | 197% | |
| Vitamin C | 2.9mg | 35% | |
| Iron | 0.4mg | 15% | |
| Calcium | 11.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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