Asparagus Stuffed Chicken
From valinkenmore 15 years ago
- 10 minutes to make
- Serves 2
This is a recipe a friend sent to me years ago. It is easy to prepare and a great dish to enjoy our spring asparagus.
Ingredients
- 2 boneless skinless chicken cutlets shopping list
- 1 teas. Dijon mustard shopping list
- 1 Tbsp. parmesan cheese shopping list
- 8 spears fresh asparagus shopping list
- 1 egg, beaten well shopping list
- 1 cup cracker crumbs (Ritz are best) shopping list
- 2 Tbsp. olive oil shopping list
- 1 package Knorr Hollandaise Sauce shopping list
How to make it
- Blanch asparagus in boiling water for 2 minutes. Remove, drain and plunge in ice water to retain nice green color. Remove and lay on paper towels to dry a bit.
- Chicken cutlets should be approximately ¼” thick or pound until they are that thin.
- Lay out flat and spread with a thin coat Dijon mustard and a light sprinkling of Parmesan cheese. Add 4 stalks of asparagus and roll up. Secure with a toothpick.
- Add a couple teaspoons of water to egg and stir well, pour in a shallow dish (pie plate). Add bundles and coat well. Roll in crackers crumbs.
- Heat olive oil over medium – medium high heat and cook bundles 8-10 minutes turning so that all sides get browned. If chicken is thin, it should be done in this amount of time. Remove from skillet and cover and keep warm.
- Make Knorr Hollandaise sauce according to package directions. Plate bundles and pour sauce over and serve.
The Rating
Reviewed by 13 people-
This was A-One FANTASTIC! Made it up for my Mom and hubby last night. Big thumbs up! Am totally adding this to our regular chicken rotation. I used panko instead of cracker crumbs and boneless thighs instead of breasts. LOVE,LOVE,LOVE! Thanks Val!
chuckieb
in Ottawa loved it
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This was really good and very easy. No Hollandaise in this house. This recipe is a pretty healthy one without it. I ended up cooking mine for about 15 minutes. Loved the little taste of the Dijon. I added a picture and a thread in IMI. 5/8/13
frankieanne
in Somewhere loved it
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Wow! Beautiful recipe Val. Must try!
chuckieb
in Ottawa loved it
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