Chicken Breasts Stuffed With Asparagus

Recipe by Calee
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare chicken and asparagus.
  • Combine butter, mustard, garlic and wine in a pie plate.
  • Dip the chicken breast in butter mixture to coat them.
  • Place 3 asparagus spears on each breast and roll, securing with a toothpick.
  • Mix bread crumbs, parmesan and parsley together in a different pie plate.
  • Roll chicken breasts in the bread crumb mixture.
  • Bake 30 minutes at 350.
  • I serve this with blender hollandaise sauce and lemon rice.
  • Blender Hollandaise Sauce:
  • Heat butter to a full boil, being careful not to brown.
  • 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.
  • Keeps well in refrigerator for several days.
  • When reheating, heat over hot (not boiling water) in top of double boiler.
  • Makes 1 1/4 cups of sauce.
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