Subj : T.O.H. Daily Recipe - 768
To   : All
From : Dave Drum
Date : Sun Apr 06 2025 01:12 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Asparagus-Stuffed Chicken Breast
 Categories: Poultry, Vegetables, Herbs, Cheese, Pork
      Yield: 2 servings
 
      8    Fresh asparagus spears
      2    Boned, skinned chicken
           - breast halves (5 oz ea)
      1 tb Dijon mustard
      4    Fresh sage leaves
      2 sl Provolone cheese (1 oz ea)
      2 sl Deli ham (3/4 oz ea)
    1/4 c  A-P flour
      1 lg Egg; lightly beaten
    1/2 c  Dry bread crumbs
    1/4 c  Grated Parmesan cheese
  1 1/2 ts Butter
  1 1/2 ts Olive oil
    1/4 c  White wine or chicken broth
 
  In a large skillet, bring 1/2" of water to a boil. Add
  asparagus; cover and boil for 3 minutes. Drain and
  immediately place asparagus in ice water. Drain and pat
  dry.
  
  Flatten chicken to 1/4" thickness. Spread 1-1/2
  teaspoons mustard over 1 side of each chicken breast.
  Down the center of each, place 2 sage leaves, 1 cheese
  slice, 1 ham slice and 4 asparagus spears. Fold chicken
  over asparagus; secure with toothpicks.
  
  Place flour and egg in separate shallow bowls. In
  another shallow bowl, combine bread crumbs and Parmesan
  cheese. Coat chicken with flour, dip in egg, then coat
  with bread crumb mixture.
  
  In a large skillet, brown chicken on all sides in butter
  and oil. Transfer to an 8" square baking dish coated
  with cooking spray. Add wine to skillet, stirring to
  loosen browned bits from pan. Pour over chicken.
  
  Bake @ 350ºF/175ºC for 20-25 minutes or until chicken is
  no longer pink. Discard toothpicks.
  
  Louise Ambrose, Kingston, New York
  
  Makes: 2 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... They don't all taaste the same - Keystone is noticably worse!
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