Asparagus Stuffed Chicken

Mint Chutney


6 small boneless chicken breast halves
6 stalks asparagus 3 ounces
Colby Jack cheese
1 cup plain bread crumbs
1/2 cup grated parmesan cheese
1/2 cup pignoli nuts — finely chopped 3
salt and pepper —
to taste 6 ounces pesto sauce
1 Cup heavy cream


Pound chicken breasts to a 1/4 inch thickness and set aside. Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Drain, rinse with cold water; then pat dry. Cut asparagus from tip down stalk into 3 inch lengths. Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long. Set aside. Combine bread crumbs, parmsean and pine nuts in a bowl. In another bowl beat eggs. Season chicken breasts with salt and pepper. Place a stick of cheese and an asparagus spear next to one long edge of each breast. Roll breast around ingredients tucking in ends to form a neat package. Secure with a toothpick. Dip each piece in egg and then in breadcrumb mixture. Make a double coating by dipping again into egg then crumbs. Place packages in a baking dish and bake for 20 to 25 minutes at 400F degrees. While the chicken is baking combine pesto and cream in a small saucepan. Bring to a boil and reduce 2 minutes until lightly thickened. Serve pesto cream sauce over chicken. If you want you can make these ahead of time and freeze. These freeze very well.
Mint Chutney

Comments are closed.

Skip to toolbar