I found a recipe several years ago on allrecipes.com for a stuffed chicken dijonnaise with asparagus.... And it was delicious! That recipe is Here!
As good as that was, it was involved.... and when I'm working my day job, and writing sweet books, and we're entering farm season (which coincides with asparagus season) then I really want uninvolved.... So I tried a layered casserole this time, and here it is...
And remember in Fried Green Tomatoes when the investigator was literally eating the evidence of the missing person's case he was working? And how Idgy yelled "The secret's in the sauce!"
Well, that's the same thing here..... This sauce makes all the difference!
1/2 cup Hellman's Mayonnaise
1/4 cup Nancy's Hot mustard
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon Montreal Chicken Seasoning.
Mix together and set aside.
For the Casserole:
3 or 4 large chicken breast halves, pounded medium thin
4-6 asparagus spears per chicken breast piece, slightly cooked until bright green (I used the microwave to get them slightly cooked)
1 cup shredded sharp cheddar, provolone, or mozzarella
4 slices thick, cooked bacon (not over-cooked)
1 half sleeve of crushed Club or Ritz crackers or about a cup of fine bread crumbs
Line 7" x 11" pan with foil. (Use 9" x 11" if using 4 large breast pieces)
Pound out chicken breasts to an even level. You can butterfly them if that's easier. Spread sauce on each breast, using half the sauce between the breasts.
Cover with shredded cheese. Layer lightly cooked asparagus onto chicken.
Top with slices of bacon either whole/halved or crumbled. Spread the rest of sauce over the bacon strips.
Sprinkle bread crumbs or cracker crumbs evenly over whole thing.
Bake at 350° until chicken is cooked through.
Serve with side of rice or potato or salad.
This came out amazing..... and the rice on the side was a perfect blend with the spicy chicken!!!