robinmay's wild rice and asparagus stuffed chicken or porkchops. Arrange asparagus around edges of dish. Melt remaining butter; brush over asparagus and sprinkle with paprika. I will also thicken the chicken broth a little bit and add some fresh chopped onions and skip the salty onion soup mix.

Remove chops from skillet, keep warm. The Best Chicken Asparagus Rice Recipes on Yummly Asparagus And Sausage Risotto, Cajun Shrimp Boneless Chicken Breast Asparagus Recipes. You can cook robinmay's wild rice and asparagus stuffed chicken or porkchops using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of robinmay's wild rice and asparagus stuffed chicken or porkchops

1. Prepare 1 packages of boneless skinless chicken breasts or thin cut boneless pork chops (about 4-6).
2. You need 1 small of onion chopped.
3. It's 2 clove of garlic chopped.
4. You need 1 bunch of asparagas chopped.
5. It's 1 packages of 90 second wild rice.
6. You need 1/2 cup of dry white wine.
7. It's 2 tbsp of olive oil.
8. You need 1 large of can cream of mushroom soup.
9. It's 1 pinch of nutmeg.

Roast Chicken with White Wine, Potatoes, Asparagus and LemonOn dine chez Nanou. Stuffed Portobello Mushrooms Main Course Recipes. These tender little chops are basted with a flavorful combination of apricot preserves, cinnamon and your choice of white wine or apple juice. Quick-cooking wild rice is faster to prepare than regular wild rice and is equally delicious.

robinmay's wild rice and asparagus stuffed chicken or porkchops instructions

1. pound out chicken breasts or pork chops till nice and thin then set aside.
2. Saute the onions in pan with olive oil.
3. once onions are starting to become tender add the asparagus garlic and 1/4 cup of wine Saute till asparagus are cooked but still have crunch.
4. add rice mixture and cook for another or minute or two.
5. salt and pepper to taste then set aside and let cool.
6. after cool take one chop or breast at a time and spread a few spoon full of filling over it, covering the entire piece.
7. roll meat up with filling inside and put in a greased baking pan, continue on with the rest of the pieces.
8. in bowl combine soup nutmeg and 1/4 cup wine.
9. pour soup mixture over the rolls.
10. cover with foil and bake @350 for 45 min.
11. uncover and bake.for 15 more.
12. serve with sauce spooned over the top.

On a clean work surface, cut a pocket into each chicken breast, then stuff each with mozzarella, and. On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side. Season the inside of the chicken with salt and pepper. The stuffing benefits from being made a day ahead. I got this off of a rice noodle box.