I made this for my mom when she came over the other day and she raved about it. Plus it's not too hard to make either!
Ingredients
boneless chicken breasts (usually one per person)
salt and pepper
asparagus spears, trimmed and cooked (two per piece of chicken)
cheddar cheese slices (two per piece of chicken)
onion powder
finely chopped bell pepper
thyme
paprika
jasmine rice
1 can coconut milk
1/2 cup water
Directions
Preheat oven to 375. Grease a baking pan that fits the amount of chicken you need. Place each piece of chicken breast between two ziploc bags and pound with a meat mallet to get it 1/4 thick. Sprinkle with salt and pepper to taste. Put two asparagus spears in the center of the chicken and add two cheddar cheese slices on top. Roll the chicken to make a tight roll. Put the chicken rolled side down into the baking pan and sprinkle with onion powder, thyme, finely chopped bell pepper, paprika and thyme. Cook for about 30 minutes or until the pink is gone from inside the chicken.
To make the coconut rice, boil your jasmine rice using the electric rice cooker in 1 can of coconut milk mixed with 1/2 cup of water. Serve the chicken over the rice once it's done.
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