"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
6 chicken breasts pounded flat 18 asparagus (slightly blanched) 1/8-1/4 cup butter 2 Tbsp Dijon mustard 1/4 white wine 2 med cloves garlic bread crumbs 3 Tbsp Parmesan cheese parsley (fresh if you have it)
Mix together butter, Dijon mustard, wine and garlic. Dip pounded chicken breasts in wet mixture. Lay 3 asparagus on each breast and roll up. Mix together bread crumbs (I blend up herb stuffing mix), cheese and parsley. Roll each chicken breast in crumb mixture and bake for 35 minutes at 350º. Serves 6. This recipe is a bit messy with the fingers but worth it.
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