Petitchef

Chicken with asparagus and hollandaise sauce

Main Dish
4 servings
15 min
30 min
Very Easy

Ingredients

Number of serving: 4
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

  • Wash, dry and pound the chicken breast. In a bowl combine butter, mustard, wine and garlic.
  • In another bowl combine bread crumbs, Parmesan cheese and parsley. Preheat oven to 350F.
  • Dip the chicken breast in the butter mixture. Place 4 asparagus spears on each breast and roll it tight.
  • Secure with short skewer. Roll the chicken breast in the bread crumb mixture until well coated.
  • Bake for 30 minutes.
  • Serve with or without Hollandaise sauce.

Photos

Chicken with Asparagus and Hollandaise Sauce, photo 1Chicken with Asparagus and Hollandaise Sauce, photo 2Chicken with Asparagus and Hollandaise Sauce, photo 3




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