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Ham-Asparagus-Cheddar Stuffed Chicken Breasts 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
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

Ham-Asparagus-Cheddar Stuffed Chicken Breasts

Rate this recipe
19 Votes
4
servings
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    asparagus, cut into 4 in. (10 cm) long spears
  • 1 tsp.
    (5 mL)
    Salt
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    66 g, 1 kg SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    italian seasoning
  • 1/2 cup
    (125 mL)
    flour
  • 1/4 cup
    (60 mL)
    milk
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  • 4
    egg
  • 4
    boneless chicken breast
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    BONELESS SKINLESS 26.43/kg


  • 4
    slices roasted ham with garlic
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    DELI SLICED, 2.20/100 g


    MAPLE LEAF NATURAL SELECTIONS OR GREENFIELD SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS OR GREENFIELD SLICED DELI MEAT OR BOTHWELL CHEESE

    $6.99 ea.

    170 - 175 g SELECTED VARIETIES


    SAN DANIELE PROSCIUTTO, MASTRO HAM, GENOA SALAMI, CHORIZO SALAMI OR SAPUTO PROVOLONE

    SAN DANIELE PROSCIUTTO, MASTRO HAM, GENOA SALAMI, CHORIZO SALAMI OR SAPUTO PROVOLONE

    $9.99 /lb

    SELECTED VARIETIES DELI SLICED OR SHAVED, 2.20/100 g


    MASTRO CAPICOLLO OR PROSCIUTTO COTTO

    MASTRO CAPICOLLO OR PROSCIUTTO COTTO

    $9.99 /lb

    SELECTED VARIETIES, 2.20/100 g


    5 Air Miles BONUS Reward Miles when you buy 1
    MAPLE LEAF OR SCHNEIDERS SMOKED HAM

    MAPLE LEAF OR SCHNEIDERS SMOKED HAM

    $12.99 ea.

    600 - 700 g SELECTED VARIETIES 5 Air Miles BONUS Reward Miles when you buy 2

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  • 4.500
    wide sticks old cheddar
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    170 - 175 g SELECTED VARIETIES


  • 1 cup
    (250 mL)
    breadcrumbs

  • as required, mezzo olive oil
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  • 4 Tbsp.
    (60 mL)
    sun-dried tomato and oregano dressing
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    237 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    tomato paste
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    $0.79 ea.

    156 ml SELECTED VARIETIES


Imprimer ma sélection

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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