on Tuesday, May 25th, 2010 | 6 Comments
|Chicken with Asparagus and Hollandaise Sauce
Don’t you just love Spring and all the fresh vegetables it brings?
My all time favorite spring vegetable must be an ASPARAGUS…..HOWEVER….. my children don’t share this love with me.
Over the years I tried so many ways to prepare asparagus in hopes of my children falling in love with it…..no success till….
…till I wrapped crispy CHICKEN breast around it and covered it with Hollandaise sauce.
The minute dinner hit the table the youngest one refused to eat the asparagus or the sauce ….. I made him to take just one bite…… Just one bite of this delicious CHICKEN dish and he was asking for seconds.
If you are on a diet or watching your calorie intake you can have this chicken breast with or without the Hollandaise sauce
……It is delicious either way.
- 4 Chicken Breasts (skinless and boneless)
- 16 Asparagus Spears
- 2 Tbsp Butter (melted)
- 2 Tbsp Dijon Mustard
- 2-3 Cloves Garlic (crushed)
- 2 Tbsp White Wine
- 1 cup Bread Crumbs
- Parmesan Cheese (grated)
- Italian Parsley (chopped)
- Hollandaise Sauce
STEP 1: Wash, dry and pound chicken breast.
STEP 2: In a bowl combine butter, mustard, wine and garlic.
STEP 3: In another bowl combine bread crumbs, Parmesan cheese and parsley.
STEP 4: Preheat oven to 350F.
STEP 5: Dip chicken breast in the butter mixture. Place 4 asparagus spears on each breast and roll it tight. Secure with short skewer.
STEP 6: Roll chicken breast in the bread crumb mixture until well coated.
STEP 7: Bake for 30 minutes.
Serve with or without Hollandaise sauce.
|Chicken with Asparagus
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