Celebrate the rites of spring
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Ingredients
- 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
Instructions
- 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.
Notes
- Pass the Blender Hollandaise Sauce and hear the raves.
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