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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 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

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4
portions
0:15
Preparation
0:35
COOKING
0:50
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 1
    asparagus, cut into 4 in. (10 cm) long spears
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  • 1 tsp.
    (5 mL)
    Salt
  • 2 Tbsp.
    (30 mL)
    italian seasoning
  • 1/2 cup
    (125 mL)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg, SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    milk
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  • 4
    egg
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  • 4
    boneless chicken breast
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  • 4
    slices roasted ham with garlic
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    SAN DANIELE PROSCIUTTO, MASTRO HAM, GENOA SALAMI, CAMPESINO SALAMI OR GHIDETTI PROVOLONE CHEESE

    SAN DANIELE PROSCIUTTO, MASTRO HAM, GENOA SALAMI, CAMPESINO SALAMI OR GHIDETTI PROVOLONE CHEESE

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    SELECTED VARIETIES, DELI SLICED, 2.42/100 g


    THE DELI-SHOP EXTRA LEAN SMOKED HAM

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  • 4.500
    wide sticks old cheddar
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    SNOWDONIA CHEDDAR CHEESE

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    200 g, SELECTED VARIETIES


    CASTELLO CHEDDAR CHEESE

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    200 g SELECTED VARIETIES


    CASTELLO TICKLER CHEDDAR

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    DELI CUT, 3.08/100 g


  • 1 cup
    (250 mL)
    breadcrumbs
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    Metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
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    $5.99 ea.

    *Food Bank Donation Bags may be purchased at participating Metro locations at the price of $5.99, $9.99, or $14.99. Contents of each bag may vary based on product availability. From December 1-31, 2019, Metro will donate $1 to feed Ontario for ever bag purchased, up to a total of $25,000.


    metro WILL MAKE A $1 DONATION to Feed Ontario for every bag purchased.*
    FEED ONTARIO BAG

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    $9.99 ea.

    *FOOD BANK DONATION BAGS MAY BE PURCHASED AT PARTICIPATING METRO LOCATIONS AT THE PRICE OF $5.99, $9.99 OR $14.99. CONTENTS OF EACH BAG MAY VARY BASED ON PRODUCT AVAILABILITY. FROM DECEMBER 1-31, 2019, METRO WILL DONATE $1 TO FEED ONTARIO FOR EVERY BAG PURCHASED, UP TO A TOTAL OF $25,000.



  • as required, mezzo olive oil
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  • 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

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