1. Bring a medium pot of water to a boil. 2. Have a 13x9 baking dish ready. 3. Boil asparagus 2 minutes or until crisp tender. 4. Drain in a colander, cool under cold running water, drain well, pat dry. 5. Sauce: Heat oil in a large nonstick frypan over medium high heat. 6. Add mushrooms, saute 4 to 5 minutes until barely browned. 7. In a large bowl, whisk remaining sauce ingredients until blended, stir in mushrooms. 8. Reserve 1 cup, pour rest into the baking dish. 9. Place unrolled thighs boned side up. 10. Top each with a cheese round, then 3 or 4 asparagus. 11. Roll up, place seam side down on sauce. 12. Spoon reserved 1 cup sauce over chicken. 13. Cover tightly with foil, refrigerate up to one day. 14. To serve: Heat oven to 350°F. 15. Bake 55 to 60 minutes until chicken is no longer pink and juices run clear. 16. Meanwhile mix crumb topping ingredients. 17. Sprinkle crumbs over chicken, bake uncovered 5 to 10 minutes until crumbs are lightly browned. ---------------------------------------------------------------------------
Nutrition
Ingredients
