I can hardly wait until the first Ontario asparagus is harvested. I drag out all my many and varied recipes that use this versatile vegetable.
Chicken Thighs Stuffed with Asparagus are moist and very flavourful.
If there are any left over, they make an amazing sandwich stuffing.
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. | |
|
Combine the butter, mustard, garlic and wine. Dip the chicken thighs in this mixture to coat them.  | |
|
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.  | |