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Chicken Asparagus Bundles (3/29/2013)

Chicken Asparagus Bundles


6 boneless, skinless chicken breasts
1 bundle of fresh Asparagus (trimmed)
3 tablespoons butter, melted
3 tablespoons Dijon mustard
3 garlic cloves, crushed
3 tablespoons chicken broth
1 ½ cups bread crumbs
½ cup Parmesan cheese, grated
1 teaspoon dried Parsley
1 packet Hollandaise Sauce, prepared according to package directions.


Rinse Asparagus, and trim off about 1 1/2 -inches from bottom. You can then cut Asparagus spears in half.


Rinse and dry chicken breasts. Using the flat side of a meat mallet, pound chicken thin, to about ¼-inch thickness.


In a bowl, combine butter, mustard, chicken broth and garlic. In another bowl, combine bread crumbs, Parmesan cheese, and parsley.


Preheat oven to 350-degrees F.


Place some Asparagus spears on each breast and roll it tight and secure with toothpick or kitchen twine. Dip chicken breast in the butter mixture. Roll the breasts in crumb mixture until well coated.


Spray a 9 x 13-inch baking dish with cooking spray and place breasts in dish. Bake for 30-35 minutes. Serve topped with prepared Hollandaise sauce.


 

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