Chicken Breasts Stuffed with Asparagus
Prep Time: 10 min
Cook Time: 45 min
This crispy, asparagus-stuffed variation on chicken cordon bleu is an easy main course for your next dinner party.
4 boneless, skinless chicken breasts
1 cup (250 mL) seasoned breadcrumbs
1 tsp (5 mL) parsley, fresh, chopped
1 tsp (5 mL) tarragon
1/4 cup (60 mL) Parmesan cheese, grated
4 slices deli ham, sliced
8 spears asparagus
3 tbsp (45 mL) butter, room temperature
1 tbsp (15 mL) lemon juice
1/4 tsp (1.25 mL) paprika
1 tbsp (15 mL) olive oil
1 Preheat oven to 375°F (190°C).
2 Pound or flatten each chicken breast, between 2 sheets of clear food wrap, with a meat mallet or rolling pin.
3 In a bowl, combine, butter, parsley, tarragon, parmesan cheese, lemon juice and paprika.
4 On each chicken breast place one slice of ham, 2 asparagus spears and some of the butter mixture (divided in 4). Roll each chicken breast and then coat with bread crumbs.
5 Grease a baking dish with oil.
6 Place each rolled and coated chicken breast, seam side down on the baking dish.
7 Place in oven and bake until chicken is fully cooked and the juices are clear, approximately 45 minutes.
8 Serve with rice and/or salad.