MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Asparagus-Stuffed Chicken Breast
Categories: Poultry, Vegetables, Herbs, Cheese, Pork
Yield: 2 Servings
8 Fresh asparagus spears
2 Chicken breast halves
- (5 oz ea); boned, skinned
1 tb Dijon mustard
4 Fresh sage leaves
2 sl Provolone cheese (1 oz ea)
2 sl Deli ham (3/4 oz ea)
1/4 c A-P flour
1 lg Egg; lightly beaten
1/2 c Dry bread crumbs
1/4 c Parmesan cheese; grated
1 1/2 ts Butter
1 1/2 ts Olive oil
1/4 c White wine or chicken broth
In a large skillet, bring 1/2" of water to a boil. Add asparagus;
cover and boil for 3 minutes. Drain and immediately place asparagus
in ice water. Drain and pat dry.
Flatten chicken to 1/4" thickness. Spread 1-1/2 ts mustard over
1 side of each chicken breast. Down the center of each, place
2 sage leaves, 1 cheese slice, 1 ham slice, and 4 asparagus spears.
Fold chicken over asparagus; secure with toothpicks.
Place flour and egg in separate shallow bowls. In another shallow
bowl, combine bread crumbs and Parmesan cheese. Coat chicken with
flour, dip in egg, then coat with bread crumb mixture.
In a large skillet, brown chicken on all sides in butter and oil.
Transfer to an 8" square baking dish coated with cooking spray. Add
wine to skillet, stirring to loosen browned bits from pan. Pour
over chicken.
Bake @ 350 F/175 C for 20 to 25 minutes or until chicken is no
longer pink. Discard toothpicks.
Recipe by Louise Ambrose, Kingston, New York
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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