Recipe: Speared Chicken Bundles

Daily Food Journal

Breakfast:
3 eggs
1 Apple

Lunch:
2 oz tuna
Celery and Carrot Spears
Applesauce

Snack:
1 McDonalds Double Cheeseburger
1 Large Diet Coke

Dinner:
Speared Chicken Bundle
Water

Recipe for Speared Chicken Bundles

Makes 4 servings.

• 2 10-12 oz boneless Chicken Breasts
• 1 Bundle Asparagus Spears
• 1/4 cup Extra Virgin Olive Oil
• 2 tspn Herbs De Provence (Available at Whole Foods) OR
• 1/2 tspn Thyme and 1 1/2 tspn Rosemary
• 1 clove garlic

Pre heat a 10" or larger cast iron skillet on the stove top OR Preheat oven to 350 degrees F.

Prepare the Asparagus spears: Remove the band or tie from the bundle, rinse spears of asparagus under cold running water. To break off woody steams, hold each spear firmly at the base and in the middle and bend the stalk. The stalk will snap off just above the woody base of the stem. It is best to break off the woody ends individually, rather than guess and cut off the ends. Rinse again and set aside to drain.

Place chicken breasts in a gallon size freezer ziplock bag. With the flat end of a meat tenderizer, flatten each chicken breast. (Please don't tell my husband that my kids borrowed and lost my tenderizer and I used his MagLight flashlight.... :P )

Dip a basting brush in olive oil and lightly oil bottom of cast iron skillet. If you are baking it in the oven lightly oil the bottom of the baking dish.

Pour rest of oil into a small mixing cup. Mix herbs into the olive oil. Mince garlic clove and mix in oil/herb mixture. Baste the center of the top of each chicken breast with 1/4 of the oil/herb mixture.

Place 4-6 asparagus spears in center of each chicken breast. Roll up each chicken breast, keeping asparagus in the center. Secure seams with 3-5 toothpicks.

Place chicken bundles in cast iron skillet or baking dish. Baste the bundles with the rest of the oil/herb mixture.

If baking chicken in the oven, arrange rest of asparagus spears in the baking dish and cover with aluminum foil or baking dish cover. Bake at 350 degrees F for 30-40 minutes until chicken is done.

If cooking on stove top, cook over medium heat in a cast iron skillet. Brown bottom of chicken bundles about 5 min. Then with a spatula loosen each bundle from the bottom of the skillet. Cover skillet with lid, and simmer for 30 minutes. Test with a thermometor to ensure the chicken is done. Remove the chicken bundles, drain juice and set aside to use later.

Arrange rest of asparagus in the skillet, cover and saute for approx 5-10 minutes, turning halfway through, until tender. Add chicken and reheat till warm.

Remove toothpicks from bundles. Cut each bundle in half, and place each half on a dinner plate. Arrange 1/4 of rest of asparagus on each dinner plate for a pleasing presentation. Lightly drizzle chicken bundles and asparagus spears with juice from the pan.

Serve along side a spinach salad and enjoy.