Asparagus Stuffed Chicken Breasts

"This is a nice "date night" main course. The recipe is from a local newspaper, with some adjustments."
 
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photo by Stacey P. photo by Stacey P.
photo by Stacey P.
Ready In:
40mins
Ingredients:
12
Serves:
2
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ingredients

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directions

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

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Reviews

  1. 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!
     
  2. Delicious! I love the sauce recipe and the almonds. The only slight change I made, is I replaced the water with white wine.
     
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Tweaks

  1. Delicious! I love the sauce recipe and the almonds. The only slight change I made, is I replaced the water with white wine.
     

RECIPE SUBMITTED BY

I am a lecturer of U.S. history for a local university. Since my life is busy, my recipes tend to be quick, easy, and inexpensive.
 
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