Ingredients
-
6
-
18
-
1
-
1/4
-
1/8
-
1/4
-
1/4
-
2
-
1/4
-
6
-
6
-
1
-
-
2
-
2
Directions
Asparagus-Stuffed Chicken Cordon Bleu With a Creamy Wine Sauce, One taste and you won’t be able to resist saying: C’est magnifique! Chicken breasts are stuffed with fresh asparagus, wrapped in ham and swiss cheese, and topped off with bread stuffing and a creamy-wine sauce While it may taste like you cooked it all day, this delicious chicken with its’ french flair takes only about 1 hour to prepare , Love this!! We have made this several times and it is always wonderful
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Wash the Chicken and Pat Dry With Paper Towels. Place Between 2 Pieces of Waxed Paper; Pound With the Flat Side of a Wooden Mallet to About 1/4-Inch Thickness. (cook's Tip: Meat Should Be Thin, but Be Careful not to Tear.). |
|
3
Done
|
Snap Off Tough Bottoms of Asparagus. Place in Boiling Water and Cover For 1 Minute. Shock in Cold Water, Drain and Pat Dry. Set Aside. |
|
4
Done
|
Prepare Stuffing Mix as Directed on Package; Set Aside. |
|
5
Done
|
in a Small Mixing Bowl, Combine the Salt, Pepper, Butter, Mustard, Garlic and Wine. Lay Out the Chicken Breasts, Brush the Inside of Each Chicken Breast With the Melted Butter Mixture. |
|
6
Done
|
Place 3 Asparagus Spears on the Buttered Side of the Chicken Breast (arrange So That the Asparagus Tips Peek Out When the Chicken Breast Is Rolled Up), and 1 Slice Each of Ham and Swiss Cheese. Starting from the Narrow End, Roll Each Chicken Breast Up Tightly to Enclose the Filling. (if Necessary, Secure With Toothpicks.) |
|
7
Done
|
Brush Outside of Each Chicken Breast With the Remaining Butter Mixture and Then Roll in Bread Crumbs. Place the Rolls in a 13x9-Inch Greased Baking Dish, Seam Side Down, and Top With the Prepared Stuffing. |
|
8
Done
|
Bake For 40 Minutes, or Until the Chicken Is Browned and Juices Run Clear. |
|
9
Done
|
Meanwhile, Prepare the Sauce That Will Accompany This Delicious Dish. |
|
10
Done
|
White Wine Sauce:. |
|
11
Done
|
Over Low Heat, Melt the Butter in a Medium-Size Saucepan, Add the Shallots; Cook 7 to 8 Minutes, Stirring Occasionally. |
|
12
Done
|
Add the Cream, Wine, Flour, Salt, Pepper, Onion Powder, and Parsley. Stir All Together Bring to a Boil. Reduce Heat to Low and Simmer Until the Sauce Is Thickened. (makes About 1 1/2 Cups). |
