Chicken thighs stuffed with asparagus and Oka Classique fondue
20
30
4
No
Ingredients
- 8 fresh asparagus
- 8 fine prosciutto slices (grison, bresaola or Bayonne ham)
- 4 boneless chicken thighs
- Butter
- Salt and pepper up to taste
- 180 gr (6 oz) of diced Oka Classique cheese
- 50 ml (1/4 cup) of milk
- 2 egg yolks
- 100 gr (3 1/2 oz) of lettuce sprouts
- Vinaigrette up to choice
Preparation
Side-by-side mode- Peel and blanch asparagus in salted boiling water. Cool down in a container filled with icy water. Slice asparagus into chunks (can't be longer than chicken thighs). Set aside tips for plates garnishing.
- Preheat oven at 350 °F (180 °C).
- Roll asparagus chunks with prosciutto slices to obtain 4 small rolls. Set asparagus pieces at the center of chicken thighs, roll and tie up. Butter lightly, salt and pepper. Set on an oven safe non-stick plate covered with parchment paper.
- Oven bake 20 minutes or until a meat thermometer indicates 170 °F (77 °C). Meanwhile, prepare fondue.
- Set cheese in a stainless steel bowl, add milk and egg yolks. Melt slowly in a bain-marie while stirring (dot not over heat to avoid excessive coagulation of egg yolks). Once cheese melted and the preparation creamy, remove bowl from bain-marie and set in a warm space. Season lettuce sprouts with salt, pepper and vinaigrette.
- Serve chicken thighs coated with cheese fondue. Garnish with asparagus tips and lettuce sprouts.
