Prep 15 mins
Cook 0 mins
Chicken breasts wrapped around fresh asparagus and cheese, smothered in a lemon hollandaise sauce over capellini.
- 4 boneless skinless chicken breasts
- 12 fresh asparagus spears
- 4 slices smoked gouda cheese
- 1 (1 1/4 ounce) packet hollandaise sauce
- 1 lemon, juice of
- 1⁄3 cup green onion top, chopped
- 1 lb cooked capellini
- Heat oven to 350. Place chicken breasts between 2 pieces of plastic and pound them flat and thin. Sprinkle with salt and pepper. Cut each of the asparagus spears in 1/2, set aside. Cut the slices of gouda cheese into strips, set aside.
- Prepare hollandaise sauce as directed. When finished, pour 1/2 into a greased glass baking dish (9x9). Take one of the pounded breasts, place 6 pieces of asparagus in each and strips equalling 1 piece of cheese. Roll tightly around the asparagus and secure with a toothpick if needed. Pour remaining sauce over chicken rolls, pour lemon juice over that, and sprinkle green onions over the top. Cover with tinfoil and bake at 350 for 25 minutes or until chicken is tender. Uncover for 5 minutes to brown if needed. Serve with hot capellini noodles.
- **Capers are a great option to the green onion tops**.
This was very good, and very easy. I may try to add another layer of flavor to the chicken rolls next time, but honestly, it was pretty good just as written. I should also mention that my daughter and I both made the comment that we could, would, and probably WILL make a meal out of just the sauce/pasta combo! It's Delicious! Thanks for posting!
This was a tasty recipe, I will probably make it again
This is a great recipe! I do recommend to cook an extra 15-20 minutes. I cooked for 35 min. and the cheese and asparagus wasnt fully melted or done. I did sear my chicken before baking to give it more flavor. I also had to add two packets of hollandaise since my packets were only .9 oz. Which is fine for me bc the more sauce the better. I added half a large lemon and it was the perfect amount and garnished the rest of the side if we wanted to squeeze more over. I also sprinkles a little sweet paprika over top before baking for some extra color and spice. I loved all the extra sauce over the cappellini, it was a great pair! Oh yeah, and if anyone cant find cappellini, you can just use angel hair pasta, its basically the same thing. Overall this is a great recipe! My fiance gave it 10 stars! I sure will be making this again! Thanks!