Chicken Asparagus Roll-Ups

• 4 whole chicken breasts, split, skinned, boned and pounded thin
• 1 lb. fresh asparagus, trimmed and washed
• 2 Tbsp. flour
• 1 clove garlic
• 1 tsp. salt, divided
• 1/2 tsp. leaf thyme, divided
• 1/4 tsp. paprika
• 2 c. white onions, sliced 1/4-inch thick
• 3 large tomatoes, sliced 1/2-inch thick
• 1/2 c. chicken broth

1. Season pounded chicken breasts lightly with salt and freshly ground pepper.
2. Place 2 to 3 asparagus spears on each chicken breast half.
3. Roll up tightly; secure with toothpicks, if necessary.
4. Set aside.
5. Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme and paprika.
6. Roll chicken in this mixture. Place onions and tomatoes on bottom of 13 x 9 x 2-inch pan, reserving 8 slices of each for top.
7. Place chicken breasts over vegetables; top with reserved onion and tomato slices.
8. Combine broth with remaining salt and thyme; pour around chicken.
9. Cover pan loosely with foil.
10. Bake at 350u0b0 for 30 minutes, basting every 10 minutes.
11. Uncover and bake until tender, about 10 to 15 minutes.
12. Yield:
13. 8 servings.

chicken breasts, fresh asparagus, flour, clove garlic, salt, leaf thyme, paprika, white onions, tomatoes, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=328090 (may not work)