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Chicken Breasts Stuffed With Asparagus

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“A nice spring time dish! Chicken breast rolled around fresh asparagus spears. Served with Lemon Rice and Hollandaise Sauce. One of my "company's coming" meals.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare chicken and asparagus.
  2. Combine butter, mustard, garlic and wine in a pie plate.
  3. Dip the chicken breast in butter mixture to coat them.
  4. Place 3 asparagus spears on each breast and roll, securing with a toothpick.
  5. Mix bread crumbs, parmesan and parsley together in a different pie plate.
  6. Roll chicken breasts in the bread crumb mixture.
  7. Bake 30 minutes at 350.
  8. I serve this with blender hollandaise sauce and lemon rice.
  9. Blender Hollandaise Sauce:
  10. Heat butter to a full boil, being careful not to brown.
  11. Combine all other ingredients in blender with blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added.
  12. Keeps well in refrigerator for several days.
  13. When reheating, heat over hot (not boiling water) in top of double boiler.
  14. Makes 1 1/4 cups of sauce.

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