Try this delicious and simple chicken dish by Bob Blumer.
Directions for: Chicken Kiev with Bacon and Asparagus 2
Ingredients
8 strips of bacon
12 asparagus tips (top 2 inches only)
4 large skinless, boneless chicken breasts, tendons removed
2 eggs
2 cup of bread crumbs (coarse if possible)
1 cup flour
4 Tbsp butter
salt and pepper
Directions
1. In a frying pan, cook bacon until almost crispy.
2. Steam asparagus tips for three minutes.
3. Using a mallet, or other blunt instrument (the kind you keep beside your bed to ward off mad burglars), flatten chicken breasts by placing them, one at a time, between 2 sheets of wax paper or plastic wrap, and pound to 1/4" thickness.
4. Pre-heat oven to 350F.
5. In three separate bowls place: (bowl #1) flour, (bowl #2) eggs (beaten) and (bowl #3) bread crumbs. Line the three bowls in a row.
6. Complete the following procedure for each portion:
See more: Chicken, Bake, Vegetables, Fall
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