CHICKEN/ASPARAGUS ROLL-UPS

By curly

Ingredients

• 4 whole chicken breasts, split, skinned, boned and pounded thin
• Salt and pepper to taste
• 1 pound fresh asparagus, trimmed and washed
• 2 Tbsps flour
• 1 garlic clove, minced
• 1 tsp salt, divided
• 1/2 tsp leaf thyme, divided
• 1/4 tsp paprika
• 2 cups white onion, sliced 1/4 inch thick
• 3 large tomatoes, sliced 1/2 inch thick
• 1/2 cup chicken broth

Preparation

Step 1

Season pounded chicken breasts lightly with salt and pepper. Place 2-3 asparagus spears on each chicken breast half. Roll up tightly; secure with toothpicks, if necessary. Set aside.

Combine flour, garlic, ½ tsp salt, ¼ tsp thyme and paprika. Roll chicken in this mixture.

Place onion and tomatoes on bottom of 13x9x2-inch pan, reserving eight 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 degrees for 30 minutes, basting every 10 minutes.

Uncover and bake until tender, about 10 to 15 minutes.