Asparagus and swiss cheese stuffed chicken
25
25
4
No
Ingredients
- 4 chicken breasts
- 12 cooked and sliced in half asparagus
- 4 swiss cheese slices
- 30 ml (2 tablespoons) of minced fresh basil
- Salt and pepper up to taste
- 8 prosciutto slices
- 250 ml (1 cup) of 15% cooking cream
- 30 ml (2 tablespoons) of dried tomatoes pesto
Preparation
Side-by-side mode
- Preheat oven at 400°F (205°C).
- Make an incision over thickest side of the chicken breasts without slicing it entirely.
- Stuff chicken breasts with sliced asparagus pieces, cheese and basil. Salt and pepper. Close chicken breasts. Roll up two prosciutto slices around each chicken breasts. Seperately cover each chicken breasts tightly with plastic wrap to form a cylinder. Tie up each edges.
- Set chicken breasts in an oven baking safe plate and pour water at the three-quarters of chicken breasts. Oven bake 25 minutes.
- Meanwhile, simmer cream and pesto for 5 to 6 minutess at medium-low heat in a casserole. Salt and pepper. Serve with stuffed chicken breasts.
Chef’s note
Side dish suggestion: Herbs and paprika flavored Brussels sprouts
- Blanch 500 g of Brussels sprouts 3 minutes in a casserole filled with salted boiling water.
- Drain. Set in a bowl and mix with 30 ml (2 tablespoons) of olive oil, 5 ml (1 teaspoon) of freshly chopped rosemary and 2,5 ml (1/2 teaspoon) of paprika.
- Oven bake for 18 to 20 minutes at 400°F (205°C).
