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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is from Jyl Steinback’s “Supermarket Gourmet: A Busy Mom’s Healthy Cookbook that I received from Studentchef in the Spring 2009 Cookbook Swap. The recipe calls for roasted garlic which imparts a different flavor than raw garlic in this recipe. Preparation time includes time to roast thegarlic-just follow your favorite recipe for roasted garlic. Ingredients:
4 boneless skinless chicken breasts |
1 lb fresh asparagus spear, trimmed and cleaned |
1/2 teaspoon mrs. dash seasoning mix or 1/2 teaspoon similar seasoning |
pepper |
2 tablespoons minced roasted garlic (i like garlic so use double) |
8 ounces sliced fresh mushrooms |
2 tablespoons nonfat chicken broth |
Directions:
1. Preheat oven to 375 degrees F.
2. Line a baking sheet with foil and spray with cooking spray.
3. Roll each chicken fillet around 2 to 3 asparagus spears.
4. Insert toothpick to hold chicken together and place seam side down.
5. Sprinkle chicken with Mrs. Dash seasoning and pepper.
6. Top chicken with the garlic and mushrooms.
7. Bake 25 to 30 minutes until chicken is cooked through.
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