Ingredients:
4 whole chicken breasts, halved,boned and pounded
24 medium asparagus spears, lightly blanched
1/4 cup butter, melted
1/4 cup Dijon mustard
2 cloves garlic, finely chopped
1/4 cup white wine
1 1/2 cups breadcrumbs
1 tablespoon grated parmesan cheese
2 tablespoons finely chopped parsley
Directions:
Prepare chicken and asparagus.
Combine butter, mustard, garlic and wine.
Dip chicken breasts in this mixture to coat.
Place 3 asparagus spears on each breast and roll securing with a toothpick.
Mix bread crumbs, Parmesan and parsley together and roll breasts in this mixture.
Bake 30 minutes at 350 F.
Serve with hollandaise sauce.
Servings: 4
Time preparation: 20 min.
Time total: 80 min.