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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.