Ingredients
-
4
-
24
-
1/4
-
1/4
-
2
-
1/4
-
1 1/2
-
1
-
2
-
-
1
-
4
-
1/4
-
1/4
-
1/4
Directions
Chicken Breasts Stuffed With Asparagus, 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 , I wish I could give this more than 5 stars!!
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Steps
|
1
Done
|
Prepare Chicken and Asparagus. |
|
2
Done
|
Combine Butter, Mustard, Garlic and Wine in a Pie Plate. |
|
3
Done
|
Dip the Chicken Breast in Butter Mixture to Coat Them. |
|
4
Done
|
Place 3 Asparagus Spears on Each Breast and Roll, Securing With a Toothpick. |
|
5
Done
|
Mix Bread Crumbs, Parmesan and Parsley Together in a Different Pie Plate. |
|
6
Done
|
Roll Chicken Breasts in the Bread Crumb Mixture. |
|
7
Done
|
Bake 30 Minutes at 350. |
|
8
Done
|
I Serve This With Blender Hollandaise Sauce and Lemon Rice. |
|
9
Done
|
Blender Hollandaise Sauce: |
|
10
Done
|
Heat Butter to a Full Boil, Being Careful not to Brown. |
|
11
Done
|
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
Done
|
Keeps Well in Refrigerator For Several Days. |
|
13
Done
|
When Reheating, Heat Over Hot (not Boiling Water) in Top of Double Boiler. |
|
14
Done
|
Makes 1 1/4 Cups of Sauce. |
