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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.2 Kcal (1261 kJ) | ||
| Calories from fat | 134.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.94g | 23% | |
|---|---|---|---|
| Cholesterol | 87.56mg | 29% | |
| Sodium | 898.98mg | 37% | |
| Potassium | 621.76mg | 13% | |
| Total Carbs | 18.76g | 6% | |
| Sugars | 4.79g | 19% | |
| Dietary Fiber | 3.67g | 15% | |
| Protein | 24.31g | 49% | |
| Vitamin C | 16.9mg | 28% | |
| Iron | 2.2mg | 12% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 106.02 Kcal (444 kJ) | ||
| Calories from fat | 47.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 23% | |
|---|---|---|---|
| Cholesterol | 30.82mg | 29% | |
| Sodium | 316.45mg | 37% | |
| Potassium | 218.86mg | 13% | |
| Total Carbs | 6.6g | 6% | |
| Sugars | 1.69g | 19% | |
| Dietary Fiber | 1.29g | 15% | |
| Protein | 8.56g | 49% | |
| Vitamin C | 6mg | 28% | |
| Iron | 0.8mg | 12% | |
| Calcium | 21mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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