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.
Recipe by Raisin & Fig at