Asparagus Stuffed Chicken
From valinkenmore 7 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-
Wonderful!!
pleclare
in Framingham loved it
-
Well, YEAH! This sounds awesome. Can't wait to try.
sparow64
in Sweetwater loved it
-
Thanks Val. This does sound good, and so fancy looking too! Good enough for company! ;')
justjakesmom
in Everett loved it
Reviews & Comments 11
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "