Asparagus-stuffed Chicken
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Asparagus-stuffed Chicken
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Ingredients
- 8 asparagus , fresh, spears
- 2 chicken breast , boneless, skinless halves (5 ounces each)
- 1 tablespoon mustard , Dijon
- 4 sage , fresh
- 2 slices provolone cheese , (1 ounce each)
- 2 slices deli ham , (3/4 ounce each)
- 1 egg , lightly beaten
- 1/2 cup almond meal , or other finely chopped nut (such as pecans)
- 1/4 cup Parmesan cheese , grated
- 2 teaspoons olive oil
Ingredients
- 8 asparagus , fresh, spears
- 2 chicken breast , boneless, skinless halves (5 ounces each)
- 1 tablespoon mustard , Dijon
- 4 sage , fresh
- 2 slices provolone cheese , (1 ounce each)
- 2 slices deli ham , (3/4 ounce each)
- 1 egg , lightly beaten
- 1/2 cup almond meal , or other finely chopped nut (such as pecans)
- 1/4 cup Parmesan cheese , grated
- 2 teaspoons olive oil
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Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
Preheat oven to 350° F. In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 2 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and two asparagus spears. Fold chicken over asparagus and secure with toothpicks.
Place egg in a shallow wide bowl. In another shallow bowl, combine almond meal and Parmesan cheese. Dip chicken
in the egg then into almond meal mixture.
Heat a large skillet over medium-high, brown chicken on all sides in oil. Transfer to a parchment-lined baking dish. Bake for 20-25 minutes, until chicken is no longer pink and internal
temperature reads 165° F. Discard toothpicks.
