Great! I did not pound out the chicken breasts, just cut them open enough to shove the asparagus into - may pound them out next time just to experiment. I did precook my mushrooms, but it would be good either way. I will try this with some melted cheese on it next time. Thanks for posting - easy and yummy! Of course plenty of garlic is always a nice thing, too.
Pretty much followed your recipe right on down, & I particularly enjoyed the use of fresh, uncooked mushrooms, although my other half, I'm sure, would have preferred them sauteed (& I might just do that another time)! Loved the extra garlic you suggested, too! Thanks for sharing this great recipe! A great keeper! [Made & reviewed during this Spring's Pick A Chef event]
Loved these Chicken Rolls! Great taste, and makes for an elegant presentation.Made as posted the first time around - couldn't resist sauteing extra mushrooms and garlic when I did a rerun, spreading on the breast before adding the asparagus and rolling. Both were super good. I drizzled the broth over the breasts and that worked well for me. If the asparagus is looking good this week it is so on for this weekend's special birthday supper. Thank you for sharing a recipe that is now in my Family Favourites Cookbook!
This is a lovely dish - simple, but elegant. I wasn't quite sure how to use the broth, but it all worked out! JocieC clarified it later - thanks :-) I think next time I may add extra sauteed garlic, onions and mushrooms in white wine with the asparagus when stuffing the chicken ...
YUMMO!!!! Great tasting! The whole family loved it! Even the picky ones!! Will definitely make again!
Oh boy will we make this aging it's pretty and taste, will be a great spring dish for when company comes over. ~8=)