Chicken/Asparagus Roll-Ups |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I've had this recipe for many years, and I'm sure your readers will enjoy it. It's not only delicious, but you'll find it's low in calories, too! Ingredients:
4 whole chicken breasts, split, skinned, boned and pounded thin |
1 pound fresh asparagus, trimmed |
2 tablespoons king arthur unbleached all-purpose flour |
1 garlic clove, minced |
1 teaspoon salt, divided |
1/2 teaspoon dried thyme, divided |
1/4 teaspoon paprika |
2 cups white onions, cut into 1/4-inch slices |
3 large tomatoes, cut into 1/2-inch slices |
1/2 cup chicken broth |
Directions:
1. 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.
2. Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme and paprika. Roll chicken in this mixture. Place onions and tomatoes in a 13-in. x 9-in. baking dish, reserving 8 slices of each for top. Place chicken over vegetables; top with reserved onion and tomato slices. Combine broth with remaining salt and thyme; pour around chicken. Cover pan loosely with foil. Bake at 350° for 30 minutes, basting every 10 minutes. Uncover and bake until tender, about 10-15 minutes. Yield: 8 servings.
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