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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.
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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
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    ASPARAGUS

    ASPARAGUS

    $2.99 /lb

    PRODUCT OF ONTARIO, CANADA No. 1 GRADE 6.59/kg


  • 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
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    FRESH BREADED CHICKEN OR TURKEY BREAST CUTLETS VALUE PACK

    FRESH BREADED CHICKEN OR TURKEY BREAST CUTLETS VALUE PACK

    $4.99 /lb

    Boneless skinless 11.00/kg


    IRRESISTIBLES ARTISAN SLICED HAM, TURKEY OR CHICKEN

    IRRESISTIBLES ARTISAN SLICED HAM, TURKEY OR CHICKEN

    Your Choice $5.00 ea.

    200 g


  • 4
    slices roasted ham with garlic
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    BUY 1 MAPLE LEAF HAM & GET 1 FREE MAPLE LEAF TOP DOGS REGULAR OR BBQ, 375 g, Save $4.49 ea.
    MAPLE LEAF HAM

    MAPLE LEAF HAM

    $8.99 ea.

    600 g


    IRRESISTIBLES ARTISAN SLICED HAM, TURKEY OR CHICKEN

    IRRESISTIBLES ARTISAN SLICED HAM, TURKEY OR CHICKEN

    Your Choice $5.00 ea.

    200 g


  • 4.500
    wide sticks old cheddar
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    IRRESISTIBLES SLICED CHEESE

    IRRESISTIBLES SLICED CHEESE

    Your Choice $5.00 ea.

    160 - 180 g SELECTED VARIETIES


    CASTELLO TICKLER AGED CHEDDAR CHEESE

    CASTELLO TICKLER AGED CHEDDAR CHEESE

    $12.99 /lb

    DELI CUT, 2.86/100 g


  • 1 cup
    (250 mL)
    breadcrumbs

  • as required, mezzo olive oil
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    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL OR ORGANICS BALSAMIC VINEGAR

    $4.99 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, DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    KRAFT SALAD DRESSING, DIANA OR BULL'S-EYE BBQ SAUCE OR MARINADE

    2 for $5.00

    SELECTED SIZES, 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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