Chicken filet with green asparagus and Involtini skewers

Name: Chicken filet with green asparagus and Involtini skewers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g green asparagus; 300 g cherry tomatoes; 1 fresh garlic bulb; 3 Onions; 4 Branches of rosemary; 2 double chicken filet with skin and bone; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 1/4 l White wine; 7-10 Tbsp Oil

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g green asparagus
300 g cherry tomatoes
1 fresh garlic bulb
3 Onions
4 Branches of rosemary
2 double chicken filet with skin and bone
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
1/4 l White wine
7-10 Tbsp Oil

Directions

1
Wash the asparagus, cut off the woody ends and cut the asparagus spears in half. Wash, clean and halve the tomatoes. Wash garlic and cut into slices. Peel and slice the onions. Wash the rosemary, shake dry
2
Wash meat, pat dry, cut fillets individually from the bone and season with salt and pepper. Spread the prepared ingredients, except for the asparagus and tomatoes, in an ovenproof dish spread with oil. Drizzle with oil. Braise in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes
3
After about 15 minutes add the asparagus and tomatoes. Deglaze with wine, season with salt and pepper