2poundschicken breastsskinless and boneless (4 breasts)
2tablespoonsvinegarbalsamic or red wine
Preheat oven to 375°F.
In a small bowl, combine the olive oil, vinegar, garlic, and salt. Set aside.
Pound each chicken breast with a mallet to about 1/4 inch thickness.
Season chicken breasts with salt and pepper to taste.
Place 3 asparagus spears in the middle of each flattened chicken breast. Wrap chicken meat around the asparagus and secure with toothpicks. Arrange stuffed chicken in a baking pan then olive oil mixture evenly over the stuffed chicken.
Bake at 375°F for 25-30 minutes until chicken is fully cooked. Remove toothpicks prior to serving.
A few ways to change up the recipe:
Chicken can be topped with cream cheese or provolone cheese before wrapping around asparagus.
A low carb "breading" made with seasoned almond flour or crushed pork rinds can be used to coat the chicken.
Each piece can be wrapped in bacon slices.
Marinara sauce can be used in place of the dressing and then topped with mozzarella cheese.