Petitchef

Chicken with asparagus and hollandaise sauce

Main Dish
4 servings
15 min
30 min
Very Easy
or

Ingredients

4 servings
- 4 Chicken Breasts (skinless and boneless)

- 16 Asparagus Spears

- 2 tablespoons Butter (melted)

- 2 tablespoons Dijon Mustard

- 2-3 Cloves Garlic (crushed)

- 2 tablespoons White Wine

- 1 cup Bread Crumbs

- Parmesan Cheese (grated)

- Italian Parsley (chopped)

- Hollandaise Sauce

Preparation

Step 1

Wash, dry and pound the chicken breast. In a bowl combine butter, mustard, wine and garlic.

Step 2

In another bowl combine bread crumbs, Parmesan cheese and parsley. Preheat oven to 350F.

Step 3

Dip the chicken breast in the butter mixture. Place 4 asparagus spears on each breast and roll it tight.

Step 4

Secure with short skewer. Roll the chicken breast in the bread crumb mixture until well coated.

Step 5

Bake for 30 minutes.

Step 6

Serve with or without Hollandaise sauce.






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