Chicken and Asparagus Roll-Ups
boneless skinless chicken breast,
Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme, paprika, and pepper; mix well. Roll chicken breasts in mixture.
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.
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.
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.
It took an hour to cook, not 45 minutes.