Tonight's recipe is one of those out of my comfort zone instances, mostly because of the choice of veggie. Once I find I like something, I tend to beat it to death, so you get yet another asparagus recipe!
Asparagus Stuffed Chicken Rolls
Ingredients:
8 fresh asparagus spears 2 boneless skinless chicken breast halves (abt. 5 oz. each)
1 tbsp. dijon mustard 4 fresh sage leaves 2 slices provolone cheese
2 slices deli ham 1/4 c. flour 1 egg, lightly beaten
1/2 c. dry bread crumbs 1/4 c. parmesan cheese 1 1/2 tsp. butter
1 1/2 tsp. olive oil 1/4 c. white wine or chicken broth
Directions:
- In a large skillet, bring 1/2 in. of water to a boil.
- Add asparagus and cover and boil for 3 minutes.
- Drain and immediately place in ice water.
- Drain and pat dry.
- Flatten chicken to 1/4 in. thick.
- Spread mustard over one side of each breast.
- Down the center, place two sage leaves, a slice of cheese, a slice of ham and 4 asparagus spears.
- Fold chicken over asparagus and secure with toothpick.
- Place flour and egg in separate shallow bowls.
- In a third bowl, combine bread crumbs and parmesan.
- Dip chicken in flour, egg then breadcrumb mixture.
- In a large skillet, brown chicken on all sides in butter and oil.
- Transfer to an 8 in. square baking dish coated with cooking spray.
- Add wine to skillet, stirring to loosen brown bits from pan.
- Pour over chicken.
- Bake at 350 for 20-25 minutes or until chicken is no longer pink.
As always, have fun!
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