Recipe - Chicken Verde

16 Whole asparagus spears,
fresh
4 Skinned and boned chicken
breast halves
1 Clove garlic minced
1 teaspoon Basil
6 Whole anchovies
2 tablespoon Olive oil
2 tablespoon Lemon juice, fresh
1 teaspoon Water

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 eatlf.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