Saturday, June 9, 2012

Simply Saturday Decadent Chicken-n-Asparagus

Okay, I was totally craving chicken, cheese and asparagus the other night. Just had to have it. And had little time, so I popped those three ingredients into my friend Google and he/she brought me to

And there was a Chicken Dijonaisse recipe with asparagus that I stole and changed. So you're going to get the Ruthy-style Chicken Dijonaisse and yes, you will love it...

And I can't imagine that changing anything about this would make it bad as long as you have the dijonaisse sauce/dressing...

AND THIS IS EASY-PEASY. I promise. Prep time, ten minutes, and that includes pounding the chicken breasts. And cooking time 20-25 minutes....


4 boneless skinless chicken breasts, pounded out or butterflied
1 pound fresh asparagus
Shredded sharp cheddar cheese
Dijonaisse sauce (recipe follows)
Crushed Club crackers, or fresh break crumbs or Panko crumbs (I like the Club Cracker crumbs)

Dijonaisse sauce, Ruthy-style:

1/2 cup Hellman's Mayonnaise
1 tablespoon dijon mustard
1 tablespoon concentrated lemon juice
1 teaspoon garlic powder or granulated garlic
1 teaspoon rosemary
Grind fresh black pepper over top

Whisk together and let stand while you remove aggression by pounding on chicken.

Take 24 spears of the asparagus and semi-cook it on a plate in the microwave for about a minute to a minute and a half, until it just starts to tender up and turns a brighter green. Set aside.

Pound out chicken breasts
Spread one Tablespoon (more or less) of the sauce on the chicken breast.
Sprinkle heavily with sharp cheese.
Lay 6 asparagus spears on the cheese in the center of the breast
Sprinkle more cheese because I'm of the opinion that more is better when it comes to cheese
Roll each chicken breast up (they JUST meet in middle) and place it, seam side down, in greased baking dish.
Spread remaining dijonaisse sauce over the four breasts.

You can brush it on, but I used a spoon quite nicely if I do say so myself.  Sprinkle liberally (which means pour 'em on) with whichever crumbs you prefer.

 I used a half-sleeve of Club crackers for three breasts.

Bake in 475 degree (very hot) oven for 25 minutes.

So then I thought:  What to go with?????

Old New England Potato Wedges came to mind, because they need a very hot oven and I had some slightly aging red-skinned Yukon Gold potatoes. I whacked out a couple of iffy spots, cut them into wedges, dipped them in melted butter, laid them on a cookie sheet and roasted them with the chicken.

 I first learned this from "Yankee" magazine, and it's amazing.... They're like country fries, the outside gets crispy-brown and the inside stays sweet and tender. Yukon Gold potatoes are particularly good for this, but I've done it with all kinds.

And then I steamed the remaining 1/2 pound of asparagus for a side dish.

Dave was thrilled....  Here's what his plate looked like:

I earned serious brownie points but I'm still waiting for some kind of flower. A bouquet. A single rose.




  1. Hmmmm...don't think a tofu conversion is on the horizon for this recipe -- but I'm thinking about making the sauce and using it on a veggie burger. That would be a nice kick, don't you think? And am definitely doing the potatoes...tonight! Never thought of dipping them in melted butter before. Mmmmmmmmmm.

    1. Kav, do it!!! Any potato will do, but then you must come back and tell me if it's as good as I think it is... and garlic sprinkled on the potatoes is never a BAD thing, right????

  2. wish i wasn't a fussy eater! afraid I dont like many vegetables infact really only like beetroot (beets) and tomato and its a fruit!

    I could really go for some roast lamb about now (with the roast potato, peas and carrots). My friend is making it for me when I visit in July.

    (you needed to know all that right! Im off to bed Im so tired im not thinking straight.)

    1. Of course we needed to know that! I must get lamb... try it out. I didn't do it at Easter, and I saw goats at the public market today... And immediately thought "petting zoo" while ethnic families were thinking "roasted on a spit", LOL! Adorable goats, though. Little...


  3. This comment has been removed by the author.

  4. Ruthy, this looks delicious!! And you're right--easy peasy. I believe I have a pack of chicken in the freezer...

    Oh, but first, I have to make Sandra's eggplant casserole again. So my eggplant doesn't go bad. Then I'll thaw out the chicken. :)

    1. I meant to grab eggplant at the public market today and didn't.... I'm the only one who eats it, so I make it rarely and order if every chance I get. Which makes me a predictable and fairly cheap date.

      Missy, you will love this recipe. It is amazing, and not because I say so, it's just so quick and nice... and delicious!

    2. And it looks fancy! Will impress everyone.

  5. Oh, man! That sounds scrumptious! All my favourite ingredients, and easy. What's not to love.

    1. Exactly. And Dave's a meat and potatoes kind of guy, but he loves "one dish" meals, too...

      This stuffed chicken just made him a very happy man!

  6. This meal sounds so good! =)
    I love chicken recipes.

    1. Melissa I love seeing your smiling face over here! I love chicken recipes too... One of our favorite really naughty foods is fried chicken strips... I don't think I've shared that yet, but I'll check. And I pretend that they're not all that bad for me, because they're so stinkin' good! I love me some chicken!

  7. ok that does look good! I may have to try it in spite of the number of ingredients and that I dont' have a chicken pounder(maybe I can wrap them in a clean hefty bag and back the cdar over them?!)
    I'm trying chicken enchiladas and mexican rice - sorta winging both and crossing my fingers...I'm fairly close to a few recipes on allrecipes - I can spend hours on that site adding stuff to my 'recipe box' - just learned the secret to hashbrowns - had the right taters (russet) but wasn't rinsing them and draining - the dude in the video said they need the starch rinsed outta them after shredding and then dried...lotta work but his sure got brown (though he used clarified butter- maybe if I use my imagination I can pretend the olive oil is butter...)