Chicken and Asparagus Bundles
"Here is an interesting main course that combines succulent asparagus spears with chicken, mozzarella cheese and a hint of Dijon mustard. It's sure to become a springtime favorite."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts (about 1 1/2 lb)
- 2 teaspoons Dijon mustard
- 12 asparagus spears, trimmed
- 4 pieces mozzarella cheese, 3 x 1/2-inch each
- 1⁄2 cup breadcrumbs, preferable panko
- 12 toothpicks
- 1⁄4 cup crisco vegetable oil or 1/4 cup canola oil
- salt
directions
- Preheat oven to 375°F Line a baking sheet with parchment paper.
- Pound chicken breasts so they are an even thickness. Place chicken breasts, nice side down so when they are rolled up they will be smooth.
- Brush each chicken breast with 1/2 teaspoons mustard. Place each piece of chicken horizontally.
- Place 3 asparagus spears and one piece of cheese down center of each piece of chicken. Don't worry the asparagus should stick out both ends.
- Roll up chicken breasts and skewer with 3 toothpicks to hold together.
- PLace breadcrumbs in a shallow dish. Dip each bundle in the breadcrumbs.
- Heat oil in a large skillet on medium heat. When oil is hot, place bundles in skillet. Cook 5 minutes per side.
- Transfer bundles to prepared baking sheet and bake in preheated oven 10 minutes or until chicken is cooked through. Remove toothpicks and sprinkle with salt before serving.
- TIPS: Panko (Japanese bradcrumbs) can be found in most grocery stores. They give your food a nice crispy texture.
- To save time, buy chicken scallops that are already pounded out for you . They can usually be found at the grocery store in the refrigerated section, next to the boneless, skinless chicken breasts.
- Bundles can be assembled earlier in the day and refrigerated until ready to cook.
- Replace the mozzarella cheese with any of your favorites - Brie, Blue chesse, Swiss cheese, etc.
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Reviews
-
This was scrumptous. The DH loved it. Moist and quite tasty with the Dijon. I did not have Panko so used a combination of crushed Club crackers and some good old Gold Fish cheese crackers. Definately a keeper!
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