Chicken Thighs Stuffed with Asparagus
Print recipe| Serves | 4 - 6 |
| Inspiration | Best of Bridge |
Ingredients
- 8 boneless skinless chicken thighs
- 12 - 16 medium sparagus spears (blanched for 2 minutes)
- 1/8 cup butter (melted)
- 1/8 cup Dijon mustard
- 1 garlic clove (grated)
- 1/8 cup good white wine
- 1 cup dried bread crumbs
- 1 Tbsp grated Parmesan cheese
- 2 Tsp dried parsley
Directions
| Blanch the asparagus for 2 minutes in boiling water, drain and refresh. Cut each spear into two pieces. | |
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Combine the butter, mustard, garlic and wine. Dip the chicken thighs in this mixture to coat them.  | |
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Place 3 - 4 pieces of asparagus in the middle of each thigh. Sew together using kitchen twine and a poultry needle or close using toothpicks.  | |
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Mix bread crumbs, Parmesan and parsley together and roll the thighs in this mixture.  | |
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Bake 30 minutes at 350 deg F., turning the thighs half way through the cooking.  | |