Chicken Asparagus “Yo” - Kraft Recipes Top
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Chicken Asparagus “Yo”

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  • I use an electric skillet and cook at 350ºF or higher depending on the skillet. Coat both sides of each chicken breast in the flour mixture FIRST; then dip in the egg mixture on both sides once. Sauté in the bubbly butter until golden brown on both sides and cooked through (takes about 25 minutes.)
  • Remove the chicken from the skillet and place them in an oven-safe casserole dish (13x9x2); or on a cookie sheet. Spread the cream cheese over the top of each piece covering just the surface (carefully, the crust will be fragile). Place 3 spears of asparagus on top of the cream cheese and "seat" them with a little pressure. Sprinkle lemon juice just on the tops of each piece with 1/2 the lemon. Dollop a heaping teaspoon of sour cream over the asparagus spears. Sprinkle the other half of lemon juice on the sour cream. Shake the parmesan cheese generously over the tops of everything.
  • Place under the broiler on "high" until the parmesan cheese is browned and the toppings are "set". I usually serve them with a small salad and/or dinner roll.


May be frozen & microwave re-heated; so I make several more than I need and freeze them for future quick meals.

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