This is one of my go to recipes for the nights I am running short on time. This tasty chicken dinner in 20 minutes has saved me multiple times. You can even add some cheese inside if you feel like getting a little cheesy.
1 Place boneless, skinless chicken thigh in a plastic bag. I use the back of my small 6 " cast iron skillet to pound the thigh to half the thickness. You can use a mallet to pound also.
2 Trim asparagus spears so they fit without too much hanging outside the chicken thigh. Season each thigh on both sides with garlic salt, black pepper and your choice of Paprika or Cayenne. We always choose the little kick of cayenne. Place a few trimmed asparagus spears in each thigh and roll up. I always secure with a toothpick.
3 Heat a cast iron skillet on medium heat with olive oil until it is nice and warm. Place each rolled up chicken thigh in skillet careful to leave space in between each chicken thigh.
4 Brown for 10 minutes on one side, then turn around and brown other side 10 minutes until they reach and nice golden color and internal temperature of 165° Make sure you remove those toothpicks before taking your first bite. Enjoy friends!
