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Asparagus-Stuffed Chicken Rolls

 Asparagus-Stuffed Chicken Rolls
With its pretty presentation and sensational flavors, this rich entree makes any meal feel special. —Louise Ambrose, Kingston, New York
2 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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.

2 of 2

Asparagus-Stuffed Chicken Rolls (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.