- Servings: 2
|2||Large Boneless/skinless Chicken Breast Halves|
|2||Large Mushrooms, chopped|
|8||Thin Stalks of Asparagus, chopped|
|2 Tbsp||Chopped Onions|
|1||Large Clove Garlic, chopped|
|Olive Oil, for browning|
|½ cup||Plain Bread Crumbs|
|2– 3 Tbsp||Grated Parmesan Cheese|
|1 Tbsp||Fresh Thyme|
|1 Tbsp||Fresh Rosemary|
|3– 4 Tbsp||Olive Oil|
|1 cup||White Wine or White Zinfandel|
|1||Lemon, juiced (about 3 tbsp.|
Pound chicken breast halves with flat side of meat mallet. Place skinned side down and sprinkle with salt and pepper. In skillet cook asparagus, onions, mushrooms and garlic a few minutes. Spoon half of the mixture onto narrow end of each chicken breast. Roll up, tucking any filling back in. In bowl mix bread crumbs, parmesan cheese, rosemary and thyme. Stir in 3 to 4 tablespoons of olive oil until just moistened. Roll chicken in crumbs, pushing crumbs into meat on all sides. Place in 8x8" baking pan or dish. Bake, uncovered, in 425 degree oven for 20 minutes; coating will be crunchy. Reduce temperature to 350 degrees. Pour wine and lemon juice around chicken; cover with foil and bake another 20 minutes at 350. Spoon lemon/wine sauce over chicken before serving. Salt and pepper to taste.
I use white zinfandel because it is sweeter. You could use any sweet white wine. Also I use small frozen asparagus spears. Could use just tips, or the top half of the stalks. Don't use the tough bottoms.