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Ingredients

• 4 chicken breasts, boneless and skinless, halved and pounded flat
• 24 asparagus spears, lightly blanched
• 1/4 c butter, melted
• 1/4 c Dijon mustard
• 2 cloves garlic, finely chopped
• 1/4 c white cooking wine
• 1 1/2 c panko bread crumbs
• 1 Tbsp grated parmesan cheese
• 2 Tbsp finely chopped fresh parsleyy

Description

This Is An Old Recipe From A Best Of Bridge Cook Book But A Really Good One If You Like Asparagus!! There Are Many Versions Of This I Have Seen Over The Years But This Is The One We Like. Hope You All Like It Too. This Pic Is From My Cookbook....The

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