[X]

Home > Recipes > Asparagus-Stuffed Chicken Rolls

Asparagus-Stuffed Chicken Rolls Recipe

Asparagus-Stuffed Chicken Rolls Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

With its pretty presentation and sensational flavors, this rich entree makes any meal feel special. —Louise Ambrose, Kingston, New York

[X]

Rate Asparagus-Stuffed Chicken Rolls Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Asparagus-Stuffed Chicken Rolls Recipe

Prep: 20 min. Bake: 20 min.

Yield: 2 Servings

20 20 40

Ingredients

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

Directions

In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks.
Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture.
In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken.
Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks. Yield: 2 servings.

Nutritional Facts 1 stuffed chicken breast equals 460 calories, 21 g fat (9 g saturated fat), 182 mg cholesterol, 861 mg sodium, 16 g carbohydrate, 1 g fiber, 46 g protein.

Originally published as Asparagus-Stuffed Chicken Rolls in Cooking for 2 Spring 2009, p23

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Asparagus-Stuffed Chicken Rolls

Asparagus-Stuffed Chicken Rolls

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Jun. 19, 2012 by olsons514

This was so delicious!

Reviewed on May. 22, 2012 by sachin_jain

Just Loved this recipe!!!

Reviewed on Oct. 07, 2011 by bobeezwrld

awesome awesome dish! the dijon and sage really make this delicious!

Reviewed on Oct. 20, 2010 by cmcopeland

This was easy to make and the chicken was very moist. I definitely would make this again.

Reviewed on Jun. 18, 2009 by jhurston

I prepared this last night and it was divine! I double the recipe and used fresh asge from my garden. Also added 1 can of fat free cream of chicken soup that I poured around the breasts and served with a parmesan risotto. DELICIOSO!