6 skinless, boneless chicken breast halves
1 cup ornate olive oil
1/4 cup white wine vinegar
1 pound fresh asparagus, chopped
1/4 cup almond paste
1 pinch salt
1 medium head garlic, peeled and minced
3 tablespoons honey
2 cups fresh asparagus, chopped
Preheat oven to 400 degrees F (200 degrees C), and layer 5 of the chicken breast halves on a medium baking sheet.
In a large bowl, combine olive oil, vinegar, olive oil, white wine, garlic, honey, and asparagus. Pour into gelatin mixture, and chill. Preheat oven to 400 degrees F (200 degrees C). Butter a medium baking sheet.
Spread ½ of sauce mixture over the 5 chicken breast halves, then layer remaining sauce mixture over the remaining pork and onions. Pour onions and pork mixture over sauce, and repeat with remaining ingredients.
Bake in the preheated oven for 30 to 45 minutes; turn occasionally.
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