Chicken Breasts Stuffed With Asparagus Recipe

Name: Chicken Breasts Stuffed With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Chicken Breasts Stuffed With Asparagus falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts Stuffed With Asparagus

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