Garlic Chicken with Asparagus and Mushrooms

I found this recipe on the Calorie King website. I was searching for new low carb meals, as my menu tends to be the same week after week.  It was a HIT!  I made a few changes. This is a meal that you can really change to suit your taste.  We will definitely be making this again, soon.

Tips I learned while making Garlic Chicken with Asparagus and Mushrooms:

• I buy frozen chicken breasts and defrost the amount I need each day.  They are super easy and budget friendly.
• Freezer bags are great for defrosting any meat.  They allow you to season in the bag if need be.
• When pounding chicken breasts flat, keep them in the freezer bag. This prevents any splatters and keeps your mallet clean.
• Who needs a tenderizing mallet when you have a good can of veggies. Anything sturdy and heavy works fine.
• Never rinse your mushrooms in water. Mushrooms are like sponges.  They will absorb the water and lose their flavor.  Simply use a moist paper towel and wipe clean.
• Make sure to cut the ends of your asparagus. They can be tough. If really large, you can also peel your asparagus down until you get to the tender portion.
• Be careful when handling jalapenos. Small plastic baggies make great gloves in a pinch.
• Soak your toothpicks in water before using. This prevents them from burning.

Garlic Chicken with Asparagus and Mushrooms 

2 boneless, skinless chicken breasts, cut in half (1 lb total)

10 fresh asparagus spears (not canned)

1/2 tsp salt

1 tsp pepper

1/2 lb sliced Button mushrooms

2 tablespoons of garlic

1/2 jalapeno, julienned

1/2 teaspoon of Cayenne Pepper

Olive Oil

Directions:

Pre-heat oven to 375°F.

Pound the chicken breasts flat.  Season with cayenne, salt and pepper.

Lay five asparagus spears and jalapenos across each chicken breast. Roll chicken over the asparagus and insert a tooth pick to secure the edge. Lightly season with salt and pepper.  Drizzle with olive oil.

Place in baking dish. Cover with sliced mushrooms and garlic cloves. Drizzle again with olive oil.  Bake in preheated oven for 30 minutes.