Name: Chicken Breasts Stuffed With Asparagus
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 serving(s)
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; 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

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Recipe by Calee

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Chicken Breasts Stuffed With Asparagus created by heatherlynn23

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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:: 1hr 15mins
Serves:
Units:

Nutrition Information

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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

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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RECIPE MADE WITH LOVE BY

@Calee

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@Calee

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"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."

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review by lilshe

3/23/2009

I wish I could give this more than 5 stars!!
photo by heatherlynn23

1/26/2009
photo by heatherlynn23

1/26/2009
review by heatherlynn23

1/26/2009

This was a great recipe! I will definately make it again! I used a mock hollandaise recipe because I'm pregnant and it wasn't the greatest sauce, but dinner was fabulous! Thanks!
review by Chef at Heart

5/13/2007

I had a lot of people over on mother's day and this was the main dish I served. Everyone loved it!!! Thanks for the recipe.