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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 17 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 eggs 4 boneless chicken breasts 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
17 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
  • 2 Tbsp.
    (30 mL)
    italian seasoning
  • 1/2 cup
    (125 mL)
    flour
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    QUAKER MUFFIN MIX

    QUAKER MUFFIN MIX

    2 for $7.00

    900 g SELECTED VARIETIES OR 3.99 EA.


  • 1/4 cup
    (60 mL)
    milk
  • 4
    eggs
  • 4
    boneless chicken breasts
  • 4
    slices roasted ham with garlic
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    IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM OR HARDWOOD SMOKED PORK LOIN OR HAM

    IRRESISTIBLES ARTISAN CLASSIC BLACK FOREST HAM OR HARDWOOD SMOKED PORK LOIN OR HAM

    $8.99 /lb

    DELI SLICED, 1.98/100 g


    IRRESISTIBLES ARTISAN BONELESS SMOKED HALF HAM

    IRRESISTIBLES ARTISAN BONELESS SMOKED HALF HAM

    $3.49 /lb

    7.69/kg


    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    SAN DANIELE PROSCIUTTO, MASTRO ROSEMARY OR TUSCANY HAM, MILD OR HOT GENOA SALAMI, CAMPESINO CHORIZO SALAMI OR GHIDETTI PROVOLONE DOLCE CHEESE

    $10.99 /lb

    DELI SLICED OR CUT, 2.42/100 G


    THE DELI-SHOP SMOKED HAM

    THE DELI-SHOP SMOKED HAM

    $5.44 ea.

    675 g, SELECTED VARIETIES


  • 4.500
    wide sticks old cheddar
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    CASTELLO TICKLER AGED CHEDDAR CHEESE

    CASTELLO TICKLER AGED CHEDDAR CHEESE

    $12.99 /lb

    DELI CUT, 2.86/100 g


    AGROPUR SIGNATURE GRAND 3 YEAR CHEDDAR

    AGROPUR SIGNATURE GRAND 3 YEAR CHEDDAR

    $14.99 /lb

    DELI CUT, 3.31/100 g


    BOTHWELL CHEESE

    BOTHWELL CHEESE

    $5.00 ea.

    170 g SELECTED VARIETIES


  • 1 cup
    (250 mL)
    breadcrumbs

  • as required, mezzo olive oil
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    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea.

    500 ml SELECTED VARIETIES


  • 4 Tbsp.
    (60 mL)
    sun-dried tomato and oregano dressing
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    SAVE $1.98 ON 2
    KRAFT SALAD DRESSING

    KRAFT SALAD DRESSING

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    475 ml, SELECTED VARIETIES OR 2.99 EA.


    THE KING OF CAESARS DRESSINGS

    THE KING OF CAESARS DRESSINGS

    $4.49 ea.

    500 ml SELECTED VARIETIES


  • 1 Tbsp.
    (15 mL)
    tomato paste
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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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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