Recipes

Rosemary Garlic Chicken-Wrapped Asparagus Lollipops

Written on January 01, 2005

Recipe requires only 12 ounces of cooked chicken, but you might want to purchase a bit more as you'll want each appetizer to look uniform.

3 Tbsp. low-sodium soy sauce
1 Tbsp. fresh squeezed lemon juice
1 Tbsp. honey
4 large garlic cloves, minced
1 1/2 Tbsp. chopped fresh rosemary leaves
1 Tbsp. fresh ground black pepper
1 tsp. extra-virgin olive oil
1 lb. boneless, skinless chicken breasts*
24 medium-thickness asparagus spears

Place all ingredients except chicken and asparagus in a small bowl; whisk until combined. Set aside. Remove all visible fat from chicken breasts, then pound each to about a quarter-inch thickness with a meat mallet. (It's okay if chicken tears.) Then cut chicken into approximately 3/4-inch rectangles. (Each rectangle should weigh about 1 ounce.)
Starting just below the tip of the asparagus, so that the tip remains visible, wrap a rectangle of chicken tightly around an asparagus spear. Cut the asparagus 1 inch below the end of the chicken, opposite the tip. Continue wrapping chicken around asparagus, then place wrapped spears in a medium glass dish and pour marinade over the top. Cover dish and allow lollipops to marinate in refrigerator at least three hours or overnight, rotating them in the marinade at least once or twice.
Preheat oven to 400 degrees F. Remove lollipops from dish and transfer to a large rectangular baking dish, arranging them so they don't touch. Bake approximately 15 minutes, or until chicken is no longer pink in the center. Garnish with sprigs of rosemary. Serve hot or warm. Makes 24 lollipops.

Per Serving (2 lollipops): 58 calories, 8 g protein, 4 g carbohydrate, 1 g fat, 1 g fiber.

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