Chicken & Asparagus Roll-Ups
- 1/2 tsp
- 1/4 tsp
- 1 tsp
- poultry seasoning
- boneless chicken breasts (or turkey cutlets) about 1/2 inch thick
- 1 bunch
- fresh asparagus
- 1-2 Tbsp
- small onion, diced
- 2 can(s)
- campbell's golden mushroom soup (not regular mushroom soup)
- 1 c
- 3/4 c
- sour cream
- 1-1/2 tsp
- dried parsley
Lay the cutlets flat, and using a cooking mallet, pound each cutlet on both sides, until it spreads out a bit and is nice and flat.
Sprinkle each cutlet with a little of the prepared seasoning.
Blanche asparagus in boiling water for 2 minutes, then remove from pot.
Place 4-5 asparagus spears in the center of each cutlet on top of the sprinkled seasoning.
Roll the cutlets around the asparagus and secure them with toothpicks in about three places, one at each end and one in the middle. Holds them together nicely.
Sautè prepared cutlets in oil in a large nonstick skillet for about two minutes on each side or until lightly golden. Then remove from the skillet and place into a large sprayed baking pan.
Add onion to skillet and sautè for a moment. Remove onion from skillet, draining as much oil as possible, and place sauteed onion over each cutlet in the baking pan.
Whisk together the soup, milk and sour cream. Add any remaining seasoning to this sauce.
Pour over top of all cutlets in the baking pan.
Bake, covered with aluminum foil, at 350 degrees for about 45 minutes or until done.
To serve, place one roll-up on each plate, gently remove the toothpicks, and cover each with a little of the sauce.
Spoon remaining sauce into a bowl and serve on the table on the side so your guests can use more if they'd like.