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Categories:Viewed: 60 - Published at: 3 years ago
Ingredients
- 8 strips bacon
- 12 asparagus tips (top 2 inches only)
- 4 large skinless, boneless chicken breasts, tendons removed
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups bread crumbs (coarse if possible)
- 5 tablespoons butter
- Salt and pepper
Method
- In a frying pan, cook bacon until almost crispy.
- Steam asparagus tips for 3 minutes.
- Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, 1 at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4-inch thickness.
- Preheat oven to 350 degrees F.
- In 3 separate bowls place: flour, eggs, beaten and bread crumbs.
- Line the 3 bowls in a row.
- Complete the following procedure for each portion:
- Take 1 flattened chicken breast, season with salt and pepper.
- Lay 2 strips of bacon side by side, on the top side of the chicken breast.
- Place 3 asparagus tips crosswise at 1 end and top with 1 tablespoon butter.
- Starting at the end with the asparagus, roll up chicken like a carpet around the bacon, butter and asparagus, and tuck in the loose ends underneath.
- Dip rolled chicken in the flour, then the egg, and then the bread crumbs, covering thoroughly at each step.
- Place in a shallow pan with the seam on the bottom.
- Place 1/4 tablespoon butter on top of each piece of chicken.
- Bake for approximately 20 minutes, or until cooked throughout.
- Towards the end, baste with pan drippings.
