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Asparagus-Stuffed Chicken Rolls Recipe

Asparagus-Stuffed Chicken Rolls Recipe

With its pretty presentation and sensational flavors, this rich entree makes any meal feel special. —Louise Ambrose, Kingston, New York
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:2 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.

Reviews for Asparagus-Stuffed Chicken Rolls

Sort By :
MY REVIEW
Reviewed Jul. 10, 2015

"Love it"

MY REVIEW
Reviewed May. 26, 2014

"This was excellent. It took a little more than 20 minutes prep time, but well worth it. I used Swiss cheese instead of provolone and 1/8 tsp of sage spice on each chicken breast instead of the sage leaves. Much milder sage taste. I also didn't have any bread crumbs, so only browned the chicken using the flour, egg and Parmesan cheese. I actually liked it better that way, more crispy coating, less doughy. I also sprinkled garlic powder, onion powder and white pepper on each chicken breast before adding the asparagus , ham and cheese. My family asked to have this added to our "keeper recipes"."

MY REVIEW
Reviewed Apr. 16, 2014

"Loved it! Decided to add some garlic powder, onion powder, white pepper, and celery salt to the fourth add some flavor. Sage was heavy on flavor so I will probably cut back next time. The family loved it though and wants to add it to the meal rotation!"

MY REVIEW
Reviewed Apr. 14, 2014

"It started out tasting okay and got worse as we ate it no one in our family could finish it Was really disappointed i thought it looked so good."

MY REVIEW
Reviewed Apr. 10, 2014

"This was absolutely delicious. I used white wine with it and the crushed sage in a jar."

MY REVIEW
Reviewed Apr. 4, 2014

"We did not like this at all. The picture looked great and it sounded easy. But tasted very bland to us."

MY REVIEW
Reviewed Oct. 25, 2013

"One of my favorites! The only way my mother will eat asparagus!"

MY REVIEW
Reviewed Jun. 19, 2012

"This was so delicious!"

MY REVIEW
Reviewed May. 22, 2012

"Just Loved this recipe!!!"

MY REVIEW
Reviewed Oct. 7, 2011

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

MY REVIEW
Reviewed Oct. 20, 2010

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

MY REVIEW
Reviewed Jun. 18, 2009

"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!"

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Wine Pairings

Full-Bodied White Wine

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