Chicken and Asparagus Roll-Ups

1 pound fresh asparagus
4 whole chicken breasts, split, skinned, pounded thin
2 tablespoons flour
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon dried leaf thyme
1/4 teaspoon paprika
1/8 teaspoon pepper
2 cups sliced onion
3 large fresh tomatoes, sliced
1/2 cup chicken broth

Wash asparagus; break off each spear as far down as it snaps easily. Place 2 or 3 spears on each chicken breast. Roll; secure with food picks.

Combine flour, garlic, 1/2 teaspoon salt, 1/4 teaspoon thyme, paprika, and pepper; mix well. Roll chicken breasts in mixture.

Place onions and tomatoes in bottom of 13 X 9 X 2-inch baking dish; reserve 8 slices of each. Place chicken breasts over sliced vegetables. Arrange reserved slices of tomato and onion over chicken.

Combine chicken broth and 1/2 teaspoon salt and 1/4 teaspoon thyme. Pour over chicken and vegetables. Cover loosely with foil. Bake in 350 degrees F oven 30 minutes; baste occasionally with juices in bottom of pan. Uncover; bake 15 minutes or until chicken and vegetables are tender. Yield 8 servings