4 whole chicken breasts, split, skinned, boned and pounded thin
1 lb. fresh asparagus, trimmed and washed
2 tbsp. flour
1 tsp. salt, divided
1/4 tsp. paprika
1 clove garlic, minced
1/2 tsp. leaf thyme, divided
2 c. white onions, sliced 1/4 inch thick
3 lg. tomatoes, sliced 1/2 inch
1/2 c. chicken broth

Season chicken lightly with salt and pepper. Place 2-3 asparagus spears on each bread half. Roll-up tightly and secure with toothpick. Combine flour, 1/2 teaspoon salt, 1/4 teaspoon thyme and paprika and garlic. Roll chicken in mixture. Place tomatoes and onion on bottom of 9x13x2 inch pan, reserving 8 slices of each for top.

Place chicken over vegetables, top with reserved onion and tomatoes. Combine broth with remaining salt and thyme; pour around chicken. Cover loosely with foil. Bake 30 minutes at 350 degrees, basting every 10 minutes. Uncover and bake until tender, about 10-15 minutes. 8 servings.