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August 2002 Issue
Baked Chicken with Onions and Asparagus
by Ronda L. Halpin
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I like being able to entertain a guest or two at a moment's notice. Therefore, I also like having a number of quick, yet elegant meal ideas waiting in the wings, so to speak. This month, I'd like to share one of them with you.

This recipe is as simple as layering a few choice ingredients and baking them for about twenty-five minutes. It's really that simple. While the dish bakes, I am freed to make a rice dish and toss together a green salad if I wish. I can also afford to share a glass of wine with my guests and enjoy their company.

Dishes like this make entertaining during the week more than feasible -- it makes it fun. Suddenly, there aren't many dishes to wash, there aren't many pots on the stove to watch over, there aren't that many details to worry about and life can move on ... at a little slower pace for a change!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Baked Chicken with Onions and Asparagus

  • Cooking spray
  • 3 boneless, skinless chicken breast halves
  • 1 large sweet onion, cut into wedges
  • 1/2 lb. asparagus, cut into 3" pieces
  • 3 T. olive oil
  • 1 T. rice wine vinegar
  • 1 T. garlic powder
  • Salt to taste
  • 1 T. sesame seeds
Preheat the oven to 400 degrees. Spray a shallow baking dish with cooking spray and arrange the chicken on the bottom of the pan. Add the vegetables to pan, covering the chicken.

In a small bottle, combine the oil, vinegar and garlic powder. Seal the bottle and shake to combine. Drizzle the mixture over the chicken and vegetables. Sprinkle some salt and the sesame seeds over the top of the dish and bake for about 25 minutes or until the chicken is cooked through.

  • Yields: 3 servings
  • Preparation Time: 30 minutes

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