Chicken Breasts Stuffed With Asparagus

• 4 whole chicken breasts, halved, boned and pounded (very important step, pound them)
• 24 medium asparagus spears, lightly blanched
• 1/4 cup butter, melted
• 1/4 cup Dijon mustard
• 2 garlic cloves, finely chopped
• 1/4 cup white wine
• 1 1/2 cups breadcrumbs
• 1 tablespoon parmesan cheese
• 2 tablespoons parsley
• Blender Hollandaise sauce
• 1 cup butter
• 4 egg yolks
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/4 teaspoon Tabasco sauce
• 1/4 teaspoon dry mustard
• 2 tablespoons fresh lemon juice

1. Prepare chicken and asparagus.
2. Combine butter, mustard, garlic and wine in a pie plate.
3. Dip the chicken breast in butter mixture to coat them.
4. Place 3 asparagus spears on each breast and roll, securing with a toothpick.
5. Mix bread crumbs, parmesan and parsley together in a different pie plate.
6. Roll chicken breasts in the bread crumb mixture.
7. Bake 30 minutes at 350.
8. I serve this with blender hollandaise sauce and lemon rice.
9. Blender Hollandaise Sauce:
10. Heat butter to a full boil, being careful not to brown.
11. Combine all other ingredients in blender with blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added.
12. Keeps well in refrigerator for several days.
13. When reheating, heat over hot (not boiling water) in top of double boiler.
14. Makes 1 1/4 cups of sauce.

chicken breasts, butter, mustard, garlic, white wine, breadcrumbs, parmesan cheese, parsley, hollandaise sauce, butter, egg yolks, salt, sugar, tabasco sauce, mustard, lemon juice

Taken from www.food.com/recipe/chicken-breasts-stuffed-with-asparagus-165208 (may not work)