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

Chef's notes

Suggestion to accompany: Roasted Brussels sprouts with herbs and paprika

Bleach 500 gr of Brussels sprouts in a casserole of salted boiled water. Drain. Lay down in a bowl and mix with 30 ml (2 tablespoon) of olive oil, 5 ml (1 teaspoon) of fresh sliced rosemary and 2,5 ml ( ½ teaspoon) of paprika. Bake in the oven  for 18 to 20 minutes at 205ºC (400ºF).