Asparagus Stuffed Chicken Breasts Recipe

Ingredients for Asparagus Stuffed Chicken Breasts

• Boneless Skinless Chicken Breasts
• Dijon Mustard
• Green Onion
• Asparagus Spears
• Fresh Ground Pepper
• Butter Flavored Crackers
• 2 tablespoons butter
• 2 large egg yolks
• 1 tablespoon lemon juice
• 2 tablespoons water
• 1/4 teaspoon salt (plus more to taste)
• Almonds

How to Make Asparagus Stuffed Chicken Breasts

1. Preheat oven to 350°F (175°C).
2. Place chicken breasts between two sheets of plastic wrap and gently pound to 1/4-inch thickness.
3. Spread 1 tablespoon of Dijon mustard evenly over each chicken breast. Sprinkle with 1/4 of the chopped onion.
4. Blanch asparagus in boiling water for 2 minutes, then immediately plunge into ice water to stop cooking. Pat dry.
5. Arrange approximately 4-5 asparagus spears lengthwise down the center of each chicken breast.
6. Fold chicken over the asparagus, tucking in the sides. Secure with toothpicks if needed.
7. Place chicken seam-side down in an ungreased 8-inch square oven-safe dish.
8. Season chicken with salt and pepper.
9. Sprinkle evenly with panko bread crumbs.
10. Bake uncovered for 20-25 minutes, or until chicken juices run clear and the internal temperature reaches 165°F (74°C).
11. While the chicken bakes, prepare the sauce: Melt butter in a small saucepan over medium heat.
12. Gradually whisk in egg yolks, lemon juice, water, and salt.
13. Cook, stirring constantly, until the sauce thickens slightly (about 2-3 minutes). Be careful not to let it scorch.
14. Remove toothpicks from chicken.
15. Spoon sauce over chicken.
16. Garnish with toasted almond slivers and serve immediately.