If you’re a fan of asparagus, you’ll probably enjoy this. If you are like my husband and detest most things green, there’s no point in you trying this. You’ll hate it.
Personally, I love asparagus! I can eat is raw. My favorite way is grilled with a little olive oil, balsamic vinegar and sea salt, but I didn’t feel like firing up the grill. I decided I could do this in the oven instead.
4 Boneless Skinless Chicken Breasts, flattened
1/2 LB Fresh Asparagus, Trimmed
4 Teaspoons Honey Mustard
Salt and Pepper OR a dash of your favorite seasoning salt (I use Tastefully Simple Seasoned Salt)
Preheat your oven to 350. Lay the chicken breasts tops down and spread the honey mustard over the exposed side of the chicken. Take 1/4 of the asparagus and stack them on one end of the breast. Roll the chicken tightly and place it, opening down, into a glass baking dish (8×8 if you decide to only do 2 breasts, 9×13 for 4 breasts) and sprinkle with salt and pepper or seasoned salt. Cover with tin foil and cook for 30 minutes. Remove the cover and continue cooking until brown.
The asparagus stayed firm and the chicken was super juicy!