Champagne Chicken & Asparagus


champagne chicken asparagus

I was fortunate to grow up in a home where family meal time was not the exception, it was the rule.  {And I mean rule!} I say “fortunate” in hindsight, because I wasn’t always so grateful for the ritual, although now I consider it a huge gift.  Dinner wasn’t a bucket of something that Dad picked up on the way home from the office. It always, always included meat, a vegetable and a starch … and dessert. And Mom made all of it from scratch.

We had to at least try everything we were served, or dessert wasn’t coming our way. {I may or may not have had to sit at the table for eons after everyone else had left because I refused to try the brussels sprouts or whatever mystery-vegetable was still sitting on my plate.}

Fast forward to years later, when any of the “kids” are home: it’s not uncommon that we request one of those meals from decades ago. Well, except for Chipped Beef on Toast, or as Dad affectionally called it, S.O.S. {Google it!}.

My dad has been gone for a while now, and it’s rare that the siblings are all in the same city at once. But on the rare occasion we do gather around the table together, my mom says we regress to our adolescent ways. We can’t help it. And none of us would have it any other way.

This Champagne Chicken and Asparagus is one from Mom’s repertoire. It’s dinner-for-company-worthy, but so easy to put together on a busy weeknight.

Champagne Chicken & Asparagus
  • 6 boneless chicken breast halves
  • 1 8-ounce container soft cream cheese with chives and onions
  • 18 fresh asparagus spears
  • ¼ cup butter, melted
  • ½ cup breadcrumbs
  • ½ cup finely grated parmesan cheese
  • ½ cup champagne, white wine or broth
  • paprika
  • chives {optional}
  1. Flatten chicken breasts to an even thickness.
  2. Trim asparagus spears to about 4" each. Steam spears until crisp tender, about 2 minutes. Run under cold water to stop cooking, and pat dry.
  3. Spread each breast half with about 2 tablespoons cream cheese. Place 3 asparagus spears in center of each breast, and wrap chicken around asparagus, forming a roll. Place rolls, seam side down, in a buttered baking dish. Cover and refrigerate for at least an hour.
  4. Preheat oven to 400º.
  5. Mix breadcrumbs and parmesan together on shallow plate. Roll chicken bundles in melted butter, then roll in breadcrumb mixture.
  6. Cover lightly with foil and bake for 30 minutes. Baste with any pan drippings and gently pour ½ cup wine over breasts and around pan. Return to oven, uncovered, and continue cooking until done, about 15 more minutes.
  7. To serve, drizzle with any pan liquids, then sprinkle with paprika, and chopped chives, if using.

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