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“From a new cookbook but with my changes.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Smear garlic on rough side of chicken breasts.
  2. Lay raw asparagus on top; roll breast around the asparagus and secure with toothpick.
  3. Brown chicken on all sides; add juice and broth to pan.
  4. Simmer at med high heat, uncovered turning once, until liquid has almost evaporated; temp should be 180°F.
  5. Cover and remove from heat.
  6. Make Bernaise,or whatever sauce you desire and spoon over chicken when plated.

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