Saturday, February 13, 2010

Rolled Chicken and Asparagus

Submitted by Sister Barney

1 lb. Boneless, skinless chicken breasts
24 to 30 asparagus spears (tough ends removed)
2 T. lemon juice
6 green onions, chopped
1/2 t. salt
1/2 t. pepper

  1. Preheat oven to 350 degrees.
  2. Cut chicken breasts into 8 or 10 strips, each about 1 inch by 5 inches long.
  3. Wrap each strip in a corkscrew fashion around 2 or 3 uncooked asparagus spears. Fasten with toothpicks (I don’t!)
  4. Place in a covered baking dish that has been sprayed with a non-stick coating. Sprinkle with lemon juice, green onions, salt and pepper.
  5. Cover and bake 25 to 30 minutes. Remove toothpicks. Serve hot or refrigerate until chilled and serve cold.

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