This is one of those great show-off dishes. It really doesn't take long to prepare and is great served with a quick side of sauteed vegetables or even just a simple spinach salad. This recipe comes from The Best of Bridge, and is a staple for Cavanagh entertaining. I have served with hollandaise sauce on the side, but on it's own the dish is just as tasty.
Chicken Breasts Stuffed with Asparagus
- 4 whole chicken breasts, halved, boned & 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 them.
Place 3 or 4 asparagus spears on each breast and roll, securing with 1 or 2 toothpicks. Mix bread crumbs, parmesan and parsley together and roll the breasts in this mixture.
Bake 30 minutes at 350F oven.
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