Chicken Stuffed with Asparagus
2 Chicken Breasts
6-8 Asparagus spears
2 slices Balderson cheddar cheese
2 tbsp. melted butter
2 tbsp. old style Mustard
2 garlic cloves, crushed
1/4 cup white wine
1 cup Panko crumbs
1 tbsp. grated Parmesan cheese
1 tbsp. finely chopped Parsley

Preheat oven to 400F. Pound chicken. Combine melted butter, mustard, garlic, and wine. Dip chicken in this mixture to coat. Meanwhile, lightly blanch asparagus. Lay a slice of cheese on each chicken breast and place 3-4 asparagus spears on top.
Roll, securing with a toothpick. Combine bread crumbs, grated Parmesan, and parsley on a plate and roll each piece of chicken to coat.
Place on a greased baking sheet and bake in the oven for 40 minutes.

*Recipe adapted from Best of Bridge - Aces cookbook.
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