Ingredients
Units
Scale
- 2 pounds chicken breasts butterfly cut and pounded flat
- 1 pound thin asparagus trimmed
- 6 ounces button mushrooms finely chopped
- 1/2 red pepper finely chopped
- salt and pepper
- 1 pound onions sliced thin
- 1/2 pound tomatoes sliced (about 3 large)
Sauce
- 1/2 cup chicken broth
- 1 tablespoon coarse whole grain mustard
- 1/4 cup balsamic vinegar
- 2 garlic cloves minced
- 1 tablespoon honey
- 1/4 teaspoon ground thyme
- 1/4 teaspoon red chili flakes
Instructions
- Preheat oven to 350F.
- Layer the tomatoes into the bottom of a 9 x 13-inch pan. Season with salt and pepper. Top with onions.
- Equally divide the asparagus, mushrooms, and red peppers between the chicken pieces. Season with salt and pepper. Carefully roll up the chicken and secure with toothpicks. Place on top of the onions. Season again.
- Combine all the sauce ingredients and pour over top of the chicken and veggie mixture.
- Bake, uncovered, for 20-25 minutes, basting halfway through. Juices of chicken should run clear and reach an internal temperature of 160 F (if not, continue cooking for another 5-10 minutes.)
- Prep Time: 15
- Cook Time: 30