Asparagus Stuffed Chicken Breasts

READY IN: 40mins
Recipe by D. Todd Miller

This is a nice "date night" main course. The recipe is from a local newspaper, with some adjustments.

Top Review by Tanya Pants

Super easy and really tasty - I didn't use the sauce and I left out the mustard because I had purchased pre-marinated breasts and wasn't sure if the flavors would suit each other. I also stuck a strip of gouda and a strip of cheddar in with the asparagus. Definitely making this one again!

Ingredients Nutrition

Directions

  1. Heat oven to 350 degrees F.
  2. Flatten chicken to 1/4 inch thickness. Spread with mustard and sprinkle with onion.
  3. Place asparagus spears down the center of the chicken. Fold chicken over and secure with toothpicks if necessary.
  4. Place seam side down in an ungreased 8-in. square oven-safe dish. Pepper chicken to taste. Sprinkle with cracker crumbs.
  5. Bake uncovered at 350 for 20-25 minutes, or until chicken juices run clear. Keep chicken warm.
  6. For sauce, melt butter in a small saucepan. Gradually whisk in egg yolks, lemon juice, water, and salt.
  7. Cook sauce uncovered until mixture is thickened, stirring to prevent sticking and scorching.
  8. Remove toothpicks from chicken. Spoon sauce over chicken. Sprinkle with toasted almond slivers and serve.

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