Asparagus Rolled Chicken

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“My daughter in law served this for Mother's Day dinner, it was delicious! She used the wine and served it with a brown rice pilaf and pickled beets, colorful and wonderful dinner!”
1hr 55mins

Ingredients Nutrition


  1. Bring a medium pot of water to a boil.
  2. Have a 13x9 baking dish ready.
  3. Boil asparagus 2 minutes or until crisp tender.
  4. Drain in a colander, cool under cold running water, drain well, pat dry.
  5. Sauce: Heat oil in a large nonstick frypan over medium high heat.
  6. Add mushrooms, saute 4 to 5 minutes until barely browned.
  7. In a large bowl, whisk remaining sauce ingredients until blended, stir in mushrooms.
  8. Reserve 1 cup, pour rest into the baking dish.
  9. Place unrolled thighs boned side up.
  10. Top each with a cheese round, then 3 or 4 asparagus.
  11. Roll up, place seam side down on sauce.
  12. Spoon reserved 1 cup sauce over chicken.
  13. Cover tightly with foil, refrigerate up to one day.
  14. To serve: Heat oven to 350°F.
  15. Bake 55 to 60 minutes until chicken is no longer pink and juices run clear.
  16. Meanwhile mix crumb topping ingredients.
  17. Sprinkle crumbs over chicken, bake uncovered 5 to 10 minutes until crumbs are lightly browned.

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