Chicken With Asparagus
|Chicken breasts||3 Large|
|Flour||1⁄4 Cup (4 tbs)|
|Dry bread crumbs||2⁄3 Cup (10.67 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Cream cheese||4 Ounce|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Bone pieces of chicken breast (cut as close as possible to the bones with a sharp pointed knife, loosening meat carefully so it comes off in one piece) or have your butcher do it for you.
You will end up with 6 large pieces of chicken meat.
Take each of these pieces of meat separately and put between two sheets of waxed paper with the side skin was removed from up.
Pound with a rolling pin until the piece of meat is twice the size you started with.
Pound carefully and evenly so meat is not torn.
Combine flour, salt, pepper and paprika in a flat dish.
Beat egg and milk together with a fork in another flat dish.
Put bread crumbs in a third flat dish.
Dip each piece of chicken first in flour mixture, then in egg and finally in crumbs to coat completely.
Cook asparagus until just tender.
Drain and keep hot.
Heat butter in small saucepan until foamy.
Remove from heat, skim off and discard foam.
Pour remaining clear oil into a large skillet and discard sediment in bottom of pan.
Heat this butter in skillet and add chicken pieces.
Cook over moderate heat until dark golden brown on both sides, about 4 minutes a side.
Put chicken in a single layer in a large shallow baking dish (you will need one that measures at least 13 X 9 1/2 X 2 inches).
Have oven rack just above the middle of the oven.
Chicken should be at least 6 inches from heat during broiling.
Sprinkle each piece of chicken with some of the cream cheese cubes.
Lay 3 cooked stalks of asparagus on each piece of chicken and top each with a large spoonful of the sour cream.
Sprinkle cream with Parmesan cheese.
Slip under hot broiler and cook until Parmesan cheese browns, 3 to 5 minutes.