Chicken with asparagus and hollandaise sauce

Ingredients

• 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

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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.