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Ham-Asparagus-Cheddar Stuffed Chicken Breasts
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-farcies-asperges-jambon-cheddar-4922.jpg
PT15M
PT35M
PT50M
Blanch asparagus 1 minute in a pot of boiling salted water, rinse under cold water and drain.Preheat oven to 350°F (180°C).In a plate, combine flour with salt and Italian seasoning. In a soup plate, beat eggs and milk together.Using a sharp knife, cut a pocket lengthways in breasts, leaving a 1/2-in (1-cm) edge.Roll up 3 asparagus spears and a stick of cheddar in each slice of ham. Slip roll into chicken breast. Fold one edge over the other to close.Dredge breasts in seasoned flour, dip in egg mixture and roll in breadcrumbs.In a non-stick grill pan, heat olive oil on medium. Brown chicken breasts, 2 at a time, 3 minutes per side. Transfer chicken breasts to a baking sheet and bake 15 - 20 minutes to an internal temperature of 180°F (82°C).Combine sun-dried tomato and oregano dressing with tomato paste to make sauce.Spoon 1 Tbsp. (15 mL) onto each plate. Cut each breast into 3 slices and place over sauce.
4
Metro
3
19
5
1
1 asparagus, cut into 4 in. (10 cm) long spears
1 tsp. (5 mL) Salt
2 Tbsp. (30 mL) italian seasoning
1/2 cup (125 mL) flour
1/4 cup (60 mL) milk
4 egg
4 boneless chicken breast
4 slices roasted ham with garlic
4.500 wide sticks old cheddar
1 cup (250 mL) breadcrumbs
as required, mezzo olive oil
4 Tbsp. (60 mL) sun-dried tomato and oregano dressing
1 Tbsp. (15 mL) tomato paste
Ham-Asparagus-Cheddar Stuffed Chicken Breasts
4
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME
Ingredients
-
1
asparagus, cut into 4 in. (10 cm) long spears
-
1 tsp.
(5 mL)Salt
-
2 Tbsp.
(30 mL)italian seasoning
-
1/2 cup
(125 mL)flour
-
1/4 cup
(60 mL)milk
-
4
egg
-
4
boneless chicken breast
-
4
slices roasted ham with garlic
-
4.500
wide sticks old cheddar
-
1 cup
(250 mL)breadcrumbs
-
as required, mezzo olive oil
-
4 Tbsp.
(60 mL)sun-dried tomato and oregano dressing
-
1 Tbsp.
(15 mL)tomato paste
Preparation
Blanch asparagus 1 minute in a pot of boiling salted water, rinse under cold water and drain.
Preheat oven to 350°F (180°C).
In a plate, combine flour with salt and Italian seasoning. In a soup plate, beat eggs and milk together.
Using a sharp knife, cut a pocket lengthways in breasts, leaving a 1/2-in (1-cm) edge.
Roll up 3 asparagus spears and a stick of cheddar in each slice of ham. Slip roll into chicken breast. Fold one edge over the other to close.
Dredge breasts in seasoned flour, dip in egg mixture and roll in breadcrumbs.
In a non-stick grill pan, heat olive oil on medium. Brown chicken breasts, 2 at a time, 3 minutes per side. Transfer chicken breasts to a baking sheet and bake 15 - 20 minutes to an internal temperature of 180°F (82°C).
Combine sun-dried tomato and oregano dressing with tomato paste to make sauce.
Spoon 1 Tbsp. (15 mL) onto each plate. Cut each breast into 3 slices and place over sauce.
Source :
Metro
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