• 4 boneless chicken breasts
  • 4 slices Forêt Noire ham
  • Fresh asparagus (5 or 6 per chicken breast)
  • 4 slices gruyere cheese
  • 1 box of sliced mushrooms
  • 1 can cream of mushroom soup
  • Salt, pepper and poultry spices to taste
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  • Blanche the asparagus in lightly salted boiling water. Drain and set aside.
  • Slice opens the chicken breasts and insert the ham, asparagus and cheese. Close the breasts and secure with toothpicks to hold them closed.
  • Place the stuffed chicken breasts in an oven platter and pour the cream of chicken soup, slightly diluted with water, over the chicken. Add the mushrooms around the chicken.
  • Cover with aluminum foil and cook at 350 F for about 1 hour and 15 minutes, until the chicken is well cooked.
  • Serve with rice and a small green salad.

Chef's notes