Chicken Breasts Stuffed With Asparagus |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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. 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 |
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.
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