Chicken Breasts Stuffed with Asparagus
4 whole chicken breasts halved, boned and pounded to about 1/4 inch thick
24 medium asparagus spears, lightly blanched
1/4 cup butter, melted
1/4 cup dijon mustard
2 finely chopped garlic cloves
1/4 cup white wine
1 1/2 cups bread crumbs
1 tbsp. grated Parmesan cheese
2 tsp. finely chopped parsley or 1/2 tsp. dried
Preheat oven to 350 degrees.
Prepare chicken and asparagus.
Combine the butter, mustard, garlic and wine. Dip the chicken breasts in this mixture to coat them.
Place 3 asparagus spears on each breast and roll securing with a toothpick.
Mix bread crumbs, Parmesan and parsley together and roll the breast in this mixture. Bake for 30 minutes.
Pairs Well With
I love chicken kiev and other types of stuffed chicken breasts. I also like this one.