Asparagus Stuffed Chicken

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Mint Chutney

Ingredients:

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
eggs
salt and pepper —
to taste 6 ounces pesto sauce
1 Cup heavy cream

Directions:

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

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