Phase 2 Chicken Wrapped Asparagus

Phase 2 Chicken Wrapped Asparagus


20 asparagus spears (snapped at the bend)

1 garlic head (more like 4 to 5 cloves)

7 oz chicken breast

¼ teaspoon oregano

½ teaspoon dried basil

2 tablespoons lemon juice

Salt and pepper to taste


  1. Fillet the chicken breast using a sharp knife. Pound it to 1/8 inch thick using a mallet or a rolling pin
  2. Season the chicken breast and asparagus with oregano, basil, lemon juice, salt, and pepper.
  3. Stuck at least 5 to 6 asparagus in the middle of one fillet chicken breast, chop some garlic and place it over the top.
  4. Roll the chicken breast around the asparagus and secure it with kitchen twine.
  5. Bake uncovered at 400for 35 minutes or until juices run clear.

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