Ingredients:
2 boneless skinless chicken breasts, cut in half
20 fresh asparagus spears ( not canned)
1/2 lb sliced cremini mushrooms
1/2 teaspoon salt
1 teaspoon pepper
10 garlic cloves, peeled
Directions:
Pre-heat oven to 375 F.
Pound the chicken breasts flat.
Lay five asparagus spears across each chicken breast. Roll chicken over the asparagus and insert a tooth pick to secure the edge. Lightly season with salt and pepper.
Place in baking dish. Cover with sliced mushrooms and garlic cloves. Bake at 375 F for 30 minutes. Let stand for 2-3 minutes before serving.
Serve with steamed vegetables or leafy green salad.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.