- 2 boneless chicken breasts
- 10 to 12 crumbled Club crackers
- Approximately 2 tablespoons olive oil
- 1/2 cup Sisters Salsa, juice drained and set aside
- 1 average bunch of fresh asparagus spears
Crush the crackers into a bowl. Add olive oil and mix until all the crackers are uniformly saturated with oil. Add salsa (juice drained and set aside) and lightly mix. Coat a baking dish with olive oil and place the chicken breasts in the dish. Completely cover the breasts with the cracker and salsa mixture. Bake at 350 degrees for approximately 40 minutes.
About 10 minutes before the breasts are done remove from the oven and gently poor the salsa juice (set aside earlier) evenly over the all the chicken and continue cooking until cracker mixture begins to get dark and crisp on top.
While chicken is cooking, wash the asparagus and cut off the hard portion of the stems. Put approximately 2 or 3 tablespoons of olive oil in a large bowl with salt and pepper and a touch of garlic powder. Toss asparagus until lightly coated with oil. Evenly spread the asparagus on a cookie sheet covered with aluminum foil. Broil for about 4 to 6 minutes then turn over and broil until they just begin to blacken.
Submitted by Richard Sturtevant, Blue Hill, ME