Chicken Breasts Stuffed With Asparagus - cooking recipe

Ingredients

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

Preparation

Prepare chicken and asparagus.
Combine butter, mustard, garlic and wine in a pie plate.
Dip the chicken breast in butter mixture to coat them.
Place 3 asparagus spears on each breast and roll, securing with a toothpick.
Mix bread crumbs, parmesan and parsley together in a different pie plate.
Roll chicken breasts in the bread crumb mixture.
Bake 30 minutes at 350.
I serve this with blender hollandaise sauce and lemon rice.
Blender Hollandaise Sauce:
Heat butter to a full boil, being careful not to brown.
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.
Keeps well in refrigerator for several days.
When reheating, heat over hot (not boiling water) in top of double boiler.
Makes 1 1/4 cups of sauce.