Chicken Breasts Stuffed With Asparagus

• whole chicken breasts, halved, boned and pounded (very important step, pound them)↗4 4
• medium asparagus spears, lightly blanched↗24 24
• butter, melted↗1⁄4 1/4
• Dijon mustard↗1⁄4 1/4
• garlic cloves, finely chopped↗2 2
• white wine↗1⁄4 1/4
• breadcrumbs↗1 1⁄2 1 1/2
• parmesan cheese↗1 1
• parsley↗2 2
• Blender Hollandaise sauce↗
• butter↗1 1
• egg yolks↗4 4
• salt↗1⁄4 1/4
• sugar↗1⁄4 1/4
• Tabasco sauce↗1⁄4 1/4
• teaspoon dry mustard1⁄4
• tablespoons fresh lemon juice↗2

Step-by-step instructions

1. 1

   Prepare chicken and asparagus.

2. 2

   Combine butter, mustard, garlic and wine in a pie plate.

3. 3

   Dip the chicken breast in butter mixture to coat them.

4. 4

   Place 3 asparagus spears on each breast and roll, securing with a toothpick.

5. 5

   Mix bread crumbs, parmesan and parsley together in a different pie plate.

6. 6

   Roll chicken breasts in the bread crumb mixture.

7. 7

   Bake 30 minutes at 350.

8. 8

   I serve this with blender hollandaise sauce and lemon rice.

9. 9

   Heat butter to a full boil, being careful not to brown.

10. 10

    Combine all other ingredients in blender with blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added.

11. 11

    Keeps well in refrigerator for several days.

12. 12

    When reheating, heat over hot (not boiling water) in top of double boiler.

13. 13

    Makes 1 1/4 cups of sauce.