Chicken Breasts Stuffed With Asparagus

A nice spring time dish! Chicken breast rolled around fresh asparagus spears. Served with Lemon Rice and Hollandaise Sauce. One of my "company's coming" meals.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4  whole chicken breasts, halved, boned and pounded (very important step, pound them)
• 24  medium asparagus spears, lightly blanched
• 1⁄4 cup butter, melted
• 1⁄4 cup Dijon mustard
• 2  garlic cloves, finely chopped
• 1⁄4 cup white wine
• 1 1⁄2 cups  breadcrumbs
• 1  tablespoon parmesan cheese
• 2  tablespoons parsley

• Blender Hollandaise sauce

• 1  cup butter
• 4  egg yolks
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon Tabasco sauce
• 1⁄4 teaspoon dry mustard
• 2  tablespoons fresh lemon juice

Directions

1. Prepare chicken and asparagus.
2. Combine butter, mustard, garlic and wine in a pie plate.
3. Dip the chicken breast in butter mixture to coat them.
4. Place 3 asparagus spears on each breast and roll, securing with a toothpick.
5. Mix bread crumbs, parmesan and parsley together in a different pie plate.
6. Roll chicken breasts in the bread crumb mixture.
7. Bake 30 minutes at 350.
8. I serve this with blender hollandaise sauce and lemon rice.
9. Blender Hollandaise Sauce:
10. Heat butter to a full boil, being careful not to brown.
11. Combine all other ingredients in blender with blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added.
12. Keeps well in refrigerator for several days.
13. When reheating, heat over hot (not boiling water) in top of double boiler.
14. Makes 1 1/4 cups of sauce.