Chicken Breasts Stuffed with Asparagus
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 375°F (190°C).
Pound or flatten each chicken breast, between 2 sheets of clear food wrap, with a meat mallet or rolling pin.
In a bowl, combine, butter, parsley, tarragon, parmesan cheese, lemon juice and paprika.
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.
Grease a baking dish with oil.
Place each rolled and coated chicken breast, seam side down on the baking dish.
Place in oven and bake until chicken is fully cooked and the juices are clear, approximately 45 minutes.
Serve with rice and/or salad.
|Per 365 g serving||Amount|
|Saturated Fat||9 g|
|Per 365 g serving||% Daily Value|