|2 tbsp. ||mayonnaise|
|1/2 cup ||garlic and herb breadcrumbs|
|1 tbsp. ||olive oil|
|2 ||boneless skinless chicken breasts|
|Truffle oil, to taste|
|1/2 lb. ||fresh asparagus|
|2 tbsp. ||water|
|3 tbsp. ||butter|
|2 servings ||wild rice mixture|
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Paint chicken with mayonnaise, and coat with flavored breadcrumbs. Saute in olive oil for 5 minutes or until golden brown on each side. Remove from heat and keep warm on paper towels.
Trim off 1\" of the asparagus ends and peel the stems from the bottom up for approximately 4\". Put the asparagus in a microwave safe dish, add salt and water, cover and microwave for 5 minutes. Remove cover and add butter. Microwave for 3 minutes more. All microwave settings shoul be high. Set the warm chicken breasts on top of the asparagus and drizzle with the truffle oil. Serve with wild rice mixture.
I served mini-brownies for dessert (bought).
asparagus chicken, chicken, main courses