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Chicken and Asparagus Roll-Ups

Author/Submitted by:
Servings: 8
Categories: Chicken / Low-Carb / Low-Fat/Low-Cal / Main Dish

1  pound  fresh asparagus
8    boneless skinless chicken breast, pounded thin
2  tablespoons  flour
1  clove  garlic, minced
1  teaspoon  salt, divided
1/2  teaspoon  dried thyme, divided
1/4  teaspoon  paprika
1/8  teaspoon  pepper
2  cups  sliced onions
3  large  fresh tomatoes, sliced
1/2  cup  chicken broth

1. 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 toothpicks.

2. Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme, paprika, and pepper; mix well. Roll chicken breasts in mixture.

3. Place onions and tomatoes in bottom of 13x9-inch baking dish; reserve 8 slices of each. Place chicken breasts over sliced vegetables. Arrange reserved slices of tomato and onion over chicken.

4. 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 dish. Uncover; bake 15 minutes or until chicken and vegetables are tender.

It took an hour to cook, not 45 minutes.

It took an hour to cook, not 45 minutes.

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