Chicken/asparagus Roll-ups |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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We love fresh asparagus. Combined with chicken, this is a terrific main dish that can be made the day before and popped into the oven after work. Ingredients:
8 boneless skinless chicken breast halves, pounded thin |
1 lb fresh asparagus, trimmed and washed |
1/8 cup flour |
2 garlic cloves, minced |
1 teaspoon salt, divided |
1 teaspoon leaves thyme, divided |
1 teaspoon paprika |
2 cups white onions, sliced 1/4 thick |
1 (15 ounce) can diced tomatoes, drained |
1 large tomato, sliced 1/2 thick |
1/2 cup chicken broth |
Directions:
1. Season pounded chicken breasts lightly with salt and freshly ground pepper.
2. Place 2-3 asparagus spears on each chicken breast half.
3. Roll up tightly; secure with toothpicks, if necessary.
4. Set aside.
5. Combine flour, garlic, 1/2 tsp salt, 1/2 tsp thyme and paprika.
6. Roll chicken in flour mixture.
7. Place onions and diced tomatoes on bottom of 13x9” pan, reserving 8 slices of onion for top.
8. Place chicken breasts over vegetables; top with reserved onion and tomato slices.
9. Combine broth with remaining salt and thyme; pour around chicken.
10. Cover pan loosely with foil and bake at 350 degrees for 30 minutes.
11. Uncover and bake until tender, about 10-15 minutes.
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