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Chicken and Asparagus Roll-Ups
Author/Submitted by:
Servings: 8
Categories:
Chicken
/
Low-Carb
/
Low-Fat/Low-Cal
/
Main Dish
Ingredients: 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
Directions:
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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