Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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 egg 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
  • 1/4 cup
    (60 mL)
    milk
  • 4
    egg
  • 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
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

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.