| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 16 | Whole asparagus spears, fresh | |
| 4 | Skinned and boned chicken breast halves | |
| 1 | Clove garlic minced | |
| 1 | ts | Basil |
| 6 | Whole anchovies | |
| 2 | tb | Olive oil |
| 2 | tb | Lemon juice, fresh |
| 1 | ts | Water |
INSTRUCTIONS
Preheat oven to 375F Snap off bottoms of asparagus. Pound breasts between two sheets of wax paper with a meat mallet, until flat. This is important, as they must be thin to cook quickly. Combine garlic, basil, anchovies, olive oil, and lemon juice into a sauce in blender or food processor, or mash and mix by hand. In a small rectangular glass casserole, place four asparagus spears closely together and wrap a chicken breast around them. Repeat this process for the rest of the breasts. Spread sauce over chicken. Sprinkle teaspoon of water over exposed asparagus. Cover casserole tightly with aluminum foil. Bake for 20 - 30 minutes, or until chicken is cooked through. DO NOT OVERCOOK. If you cook asparagus too long, it becomes soggy and the sauce becomes watery. Per serving: 179 Calories; 9g Fat (44% calories from fat); 22g Protein; 3g Carbohydrate; 55mg Cholesterol; 67mg Sodium Posted to Digest eat-lf.v096.n237 Recipe by: Eater's Choice/tpogue@idsonline.com From: tpogue@ids2.idsonline.com (terry pogue) Date: Wed, 4 Dec 1996 00:14:40 +0100
A Message from our Provider:
“People are funny, they want the front of the bus, the middle of the road, and the back of the church.”