• 4 chicken breasts
  • 12 cooked and sliced asparagus
  • 4 Swiss cheese slices
  • 30 ml (2 tablespoons) of fresh minced basil
  • Salt and pepper up to taste
  • 8 prosciutto slices
  • 250 ml (1 cup) of 15 % cooking cream
  • 30 ml (2 tablespoons) of dried tomato pesto
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  • Preheat oven at 205ºC (400ºF).
  • Make an incision over thickness without cutting it completely.
  • Stuff chicken breasts with sliced asparagus, cheese and basil. Salt and pepper. Close chicken breasts. Roll two slice of prosciutto around each chicken breasts. Wrap separately each chicken breasts in a plastique wrap while tightening it all till it gets cylindrical. Tie each extremity.
  • Lay down chicken breasts in a oven plate and spray water at ¾ of chicken breasts. Oven bake for 25 minutes.
  • Meanwhile , simmer cream and pesto in a cassserole for 5 to 6 minutes at low-medium heat. Salt and pepper. Serves with stuffed chicken breasts.

Chef's notes

Suggestion for accompaniment: Roasted Brussels sprouts with herbs and paprika

Blanch 500 gr of Brussels sprouts in a casserole filled with salted boiling water. Drain. Lay down in a bowl and mix with 30 ml (2 tablespoons) of olive oil, 5 ml (1 teaspoon) of freshly chopped rosemary and 2,5 ml ( ½ teaspoon) of paprika. Oven bake for 18 to 20 minutes at 205ºC (400ºF).