4 whole chicken breasts, halved, boned and pounded
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 bread crumbs
1 tbsp grated parmesan cheese
2 tbsp finely chopped parsley
Prepare chicken and asparagus. Combine the butter, mustard, garlic and wine. Dip the chicken breasts in this mixture to coat them. Place 3 asparagus spears on each breast and roll, securing with a toothpick. Mix bread crumbs, parmesan and parsley together and roll the breasts in this mixture. Bake 30 minutes at 350 degrees. Serves 4-6. Top with Hollandaise sauce.
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