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Chicken/Asparagus Roll-Ups

 Chicken/Asparagus Roll-Ups
I've had this recipe for many years, and I'm sure your readers will enjoy it. It's not only delicious, but you'll find it's low in calories, too!
8 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 4 whole chicken breasts, split, skinned, boned and pounded thin
  • 1 pound fresh asparagus, trimmed
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 garlic clove, minced
  • 1 teaspoon salt, divided
  • 1/2 teaspoon dried thyme, divided
  • 1/4 teaspoon paprika
  • 2 cups white onions, cut into 1/4-inch slices
  • 3 large tomatoes, cut into 1/2-inch slices
  • 1/2 cup chicken broth

Directions

  • Season pounded chicken breasts lightly with salt and freshly ground
  • pepper. Place 2-3 asparagus spears on each chicken breast half. Roll
  • up tightly; secure with toothpicks, if necessary. Set aside.
  • Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme and
  • paprika. Roll chicken in this mixture. Place onions and tomatoes in
  • a 13-in. x 9-in. baking dish, reserving 8 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° for 30
  • minutes, basting every 10 minutes. Uncover and bake until tender,
  • about 10-15 minutes. Yield: 8 servings.

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Chicken/Asparagus Roll-Ups (continued)

Nutritional Facts: 1 serving (1 each) equals 102 calories, 2 g fat (trace saturated fat), 31 mg cholesterol, 391 mg sodium, 9 g carbohydrate, 2 g fiber, 13 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.