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Asparagus & Swiss Cheese Stuffed Chicken

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Poulet farci aux asperges et fromage suisse
Preparation 25 min.
Baking 25 min
Portions 4
Freezing No
Ingredients
Preparation

Ingredients

  • 4 chicken breasts
  • 12 cooked and sliced asparagus spears
  • 4 sliced Swiss cheese
  • 2 tablespoons (30 ml) fresh minced basil
  • Salt and pepper to taste
  • 8 slices prosciutto cheese
  • 1 cup (250 ml) cooking cream, 15% m.f.
  • 2 tablespoons (30 ml) dried tomato pesto
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Preparation

  • Preheat oven at 400ºF (205ºC).
  • Make an incision over thickest part of breast without cutting it completely.
  • Stuff chicken breasts with sliced asparagus, cheese and basil. Salt and pepper. Close chicken breasts. Roll two slices of prosciutto around each chicken breast. Wrap each chicken breast separately in plastic wrap while tightening it to form a cylinder. Tie the ends.
  • Lay chicken breasts in an oven dish and spray water at ¾ of chicken breasts. Oven bake for 25 minutes.
  • In the meantime, simmer cream and pesto in a saucepan for 5 to 6 minutes at medium-low heat. Salt and pepper. Serve with stuffed chicken breasts.

Chef's notes

Side dish suggestion: Roasted Brussels sprouts with herbs and paprika

Blanche 2 cups of Brussels sprouts in a sauce pan filled with salted boiling water. Drain. Place in a bowl and mix with 2 tablespoons (30 ml) olive oil,  1 teaspoon (5 ml) freshly chopped rosemary and  ½ teaspoon (2.5 ml)  paprika. Bake in the oven for 18 to 20 minutes at 400ºF (205ºC).