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}
- Flatten chicken breasts to an even thickness.
- 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.
- 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.
- Preheat oven to 400º.
- Mix breadcrumbs and parmesan together on shallow plate. Roll chicken bundles in melted butter, then roll in breadcrumb mixture.
- 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.
- To serve, drizzle with any pan liquids, then sprinkle with paprika, and chopped chives, if using.
Recipe by Raisin & Fig at https://www.raisinandfig.com/champagne-chicken-and-asparagus/
3.2.2708