Celebrate the rites of spring
- 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 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.
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Join the discussion 7 Comments
Can this be prepared the night before then just baked the next day
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.
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
What can you serve with this? Mashed or otherwise potato what vegetable cause no salad needed,
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.
Is it an error in the book that the Phantom Rhubarb Muffins don’t show any baking powder in them? All the other muffin recipes do show usually 2 1/2 teaspoons. This recipe shows only baking soda – 1/2 tp.
Many muffin recipes include both baking soda and baking powder. In this particular recipe, the baking soda reacts with the sour cream to produce sufficient lift in the batter for a fluffy muffin. Happy baking!