robinmay's wild rice and asparagus stuffed chicken or porkchops

Source : Pound Out Chicken Breasts Or Pork Chops Till Nice And Thin Then Set Asidesaute The Onions In Pan With Olive Oilonce Onions Are Starting To Become Tender...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : January 1, 2021

Step:

  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


Ingredients

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

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