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Chicken breast with black forest ham, asparagus and cheese

Author: Les Cultures de chez nous
Poitrine de poulet au jambon forêt noir, aux asperges et au fromage
Preparation 15
Baking 75
Portions 4
Freezing No


  • 4 chicken breast fillets
  • 4 black forest ham slices
  • Fresh asparagus (5 or 6 per breast)
  • 4 Gruyère cheese slices (or any other cheese of your choice)
  • 1 package of sliced mushrooms
  • 1 can of mushrooms cream
  • Salt, pepper and chicken spices up to taste
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  • Blanch asparagus into boiling water with a bit of salt. Drain and set aside.
  • Open chicken breast fillets in two. Add ham, asparagus and cheese. Close chicken breast fillets and add toothpick to maintain it all.
  • In an oven safe plate, pour mushrooms cream, diluted with a bit of water to cover chicken. Add mushrooms around breasts.
  • Cover with aluminium paper and oven bake at 350 ºF (175 °C) for about 1 h 15 minutes until chicken is cooked.
  • Serve with rice and a small green salad.

Chef's notes