robinmay's wild rice and asparagus stuffed chicken or porkchops – a delicious recipe with chicken breasts, onion, garlic, rice, white wine, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
pound out chicken breasts or pork chops till nice and thin then set aside
2
Saute the onions in pan with olive oil
3
once onions are starting to become tender add the asparagus garlic and 1/4 cup of wine Saute till asparagus are cooked but still have crunch
4
add rice mixture and cook for another or minute or two
5
salt and pepper to taste then set aside and let cool
6
after cool take one chop or breast at a time and spread a few spoon full of filling over it, covering the entire piece
7
roll meat up with filling inside and put in a greased baking pan, continue on with the rest of the pieces
8
in bowl combine soup nutmeg and 1/4 cup wine
9
pour soup mixture over the rolls
10
cover with foil and bake @350 for 45 min
11
uncover and bake.for 15 more
12
serve with sauce spooned over the top
343
kcal
Calories
10
g
Fat
42
g
Carbs
20
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 packages boneless skinless chicken breasts or thin cut boneless pork chops (about 4-6), 1 small onion chopped, 2 clove garlic chopped, 1 bunch asparagas chopped, and more.
Yes, robinmay's wild rice and asparagus stuffed chicken or porkchops 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.
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