Chicken w/ Asparagus

This recipe is adapted from a recipe found on Greg Cooks.
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I loved the look of this meal. Pounding the chicken flat, rolling in asparagus and cooking seems fancy to me. So that part of the meal I'd definitely do again doing only two things differently: First, I'd sprinkle green onions on top of the white rice to add some more color. Second, I'd try to place the asparagus closer to the center of the chicken, the way I rolled it was off to the side.

The taste of the lemon sauce... wasn't bad, but it wasn't great, either. So, while I'd do the same concept in the future, I'd change the sauce.  The America's Test Kitchen Healthy Family Cookbook has a Carrot-Ginger Sauce (p. 239) that I'll probably try next time around.

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Ingredients

Prep Day	Day Of
Asparagus, 12 spears Garlic, 3 cloves	Chicken, 2 breasts Chicken Broth, 1 can Cornstarch, 1 Tablespoon Lemon Juice, 2 Tablespoons Salt Pepper Toothpicks or small skewers

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Preparation

Prep Day	Morning Of Cooking
Asparagus, 12 spears, break off ends of the asparagus (roughly the last 1/3 of the stalk) Garlic, 3 cloves, minced/chopped finely.	Chicken, 2 breasts, defrost in the refrigerator.

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Cooking

• Chicken, 2 breasts, defrosted. Pound flat.
• Season the inside of the chicken breasts with salt, pepper.
• Smear the garlic on the inside of the breasts.
• Rince the asparagus.
• Roll 6 spears asparagus in each chicken breast.
• Skewer the chicken breasts together with the toothpicks.
• Sear the chicken until golden brown, 4 to 5 minutes per side.
• Chicken broth, 3/4 can, add to pan.
• Reduce heat to medium low and cook chicken until cooked through.
• Sauce, whisk together:
• Chicken broth, 1/4 can (what remains)
• Lemon juice, 2 T
• Cornstarch, 1 T
• Add to pan and cook until sauce thickens.