This looks like a gourmet dinner but check it out. It is easy to make and a great way to enjoy spring asparagus.
4 boned and skinned chicken breast halves seasoned salt and pepper to taste 1/2 tablespoon canola oil 3/4 cup white wine or chicken broth 1 teaspoon cornstarch 1/2 pound fresh asparagus 3 tablespoons Dijon mustard 3 tablespoons honey 1 tablespoon butter or margarine
Preheat oven to 350 degrees. Grease an 8 x 8 inch baking pan or shallow casserole dish. Gently pound each chicken breast between 2 pieces of plastic wrap to an even thickness. Sprinkle one side of each piece with seasoned salt and pepper.
Heat oil in medium skillet. Add chicken breasts, seasoned sides down. Cook over hot heat for 1 - 2 minutes or just until lightly brown. (Do not cook too long or the chicken will become too firm to roll it around the asparagus.) Remove from heat and place chicken breasts on a plate with raw side up.
Mix wine or chicken broth with the cornstarch. Add to the skillet and bring to a boil while stirring. Place asparagus in skillet, cover and blanch for 1 minute. Remove asparagus from skillet and set aside.
Add mustard, honey, and butter to skillet. Stir to mix with a whisk. Brush the raw side of each piece of chicken with sauce. Place 1 - 2 spears of asparagus on each piece of chicken. Cut asparagus to fit on the chicken. Fold chicken in half or roll it up around the asparagus. Hold it together with toothpicks. Place chicken in baking pan. Pour sauce over the chicken. Bake for 25 ? 30 minutes or until the chicken is cooked through.
Nutritional Information per serving:
Calories: 200 Fat, gm.: 6 Protein, gm.: 21 Carbs, gm.: 16 Cholesterol, mg.: 60 Fiber, gm.: 1.0