Chicken Breasts Stuffed With Asparagus

Celebrate the rites of spring

Chicken Breasts Stuffed With Asparagus
  1. 4 Whole chicken breasts, halved, boned and pounded
  2. 24 medium asparagus spears, lightly blanched
  3. 1/4 cup butter, melted
  4. 1/4 cup Dijon mustard
  5. 2 garlic cloves, finely chopped
  6. 1/4 cup white wine
  7. 1 1/2 cups bread crumbs
  8. 1 Tbsp. grated Parmesan cheese
  9. 2 Tbsp. finely chopped parsley
  10. Book Reference – The Best of the Best – Vol. 1 (Page: 212), Aces (Page: 120
  1. Prepare chicken and asparagus. Combine butter, mustard, garlic and wine. Dip chicken breasts in this mixture to coat. Place 3 asparagus spears on each breast and roll securing with a toothpick. Mix bread crumbs, Parmesan and parsley together and roll breasts in this mixture. Bake 30 minutes at 350 F. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
  1. Serves 4 – 6. Pass the blender hollandaise sauce and hear the raves.
The Best of Bridge


Posted in Recipes, Poultry, Fish & Seafood and tagged , , .


    • Hi Nancy, Yes it could but the breadcrumbs will absorb quite a lot of moisture so the chicken may may not brown & crisp in the same way. Also you may have to increase the cooking time by a few minutes.

  1. I’m hosting my girls night (8) of us and I haven’t made this recipe forever and I love it!!
    So please let me know what kind of sides …what kind of potatoes veges etc etc dessert ,sauces
    Thank you

    Laura Miller

    • Great idea, Laura! Roasted or mashed potatoes would both work perfectly. This recipe is very versatile and any cooked vegetable would work great. A lemon or chocolate dessert would pair well, however, any of your favourites would be a perfect ending to the meal.

Leave a Reply

Your email address will not be published. Required fields are marked *