Asparagus-Stuffed Chicken Breasts

Asparagus-stuffed Chicken Breasts Recipe

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Lori Brown


This is another recipe I got of the cd kitchen website. I just love asparagus and it goes well with chicken. I have not made this, but it sounds absolutely delicous.


★★★★★ 2 votes

10 Min
30 Min


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  • 2
    boneless skinless chicken breast halves ( 6 oz. each )
  • 1 Tbsp
    dijon mustard
  • 1
    green onion, finely chopped
  • 10
    asparagus spears, trimmed
  • 3 Tbsp
    crushed buttered -flavored crackers

  • 1/4 c
    butter, cubed
  • 2
    egg yolks
  • 2 tsp
    lemon juice
  • 1 tsp
  • 1/8 tsp
  • 1/4 c
    sliced almonds, toasted

How to Make Asparagus-Stuffed Chicken Breasts


  1. Flatten chicken to 1/4 inch thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary. Place seam side down in an ungreased 8 inch square microwave-safe dish. Sprinkle with cracker crumbs. Microwave uncovered on high 6-8 minutes or until chicken juices run clear. Keep warm
  2. For sauce; in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered at 30% power for 30 seconds or until mixture reaches 160F and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Remove toothpicks.

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About Asparagus-Stuffed Chicken Breasts

Course/Dish: Chicken

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