12 thin asparagus spears
1/2 cup low-sodium chicken broth
4 oz. boneless, skinless, chicken breast halves
2 Tbsp. Mrs. Dash® Tomato Basil Garlic Seasoning Blend
2/3 cup breadcrumbs
2 Tbsp. Mrs. Dash® Onion & Herb Seasoning Blend
1/2 cup celery
Preheat oven to 350°F (180°C). Chop celery. Combine celery, chicken broth, Mrs. Dash® Onion & Herb, and 1 Tbsp. (15mL) Mrs. Dash® Tomato Basil Garlic in a small saucepan. Cook over medium heat for 2-3 minutes or until celery is tender; stir often. Stir in bread crumbs and remove from heat.
Pound chicken breasts with a meat mallet to about 1/2-inch (1.25cm) even thickness. Divide celery mixture evenly among chicken breasts; spread evenly. Cut asparagus spears in half. Top each chicken breast with six halves of asparagus and roll chicken breast to enclose filling. Place seam-side-down in a glass baking dish. Sprinkle with remaining 1 Tbsp. (15mL) Mrs. Dash® Tomato Basil Garlic. Bake for 35-40 minutes or until chicken is no longer pink in the middle.
Serve right away with a side salad of your choice! Enjoy!!