Asparagus-Stuffed Chicken Breasts

By á-2620

Ingredients

• 16 asparagus stalks
• 4 boneless skinless chicken breasts, butterflied
• 4 tablespoons grass-fed organic butter (or extra virgin olive oil)
• 1 cup ham steak, cubed
• Sea salt and pepper taste

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. Preheat oven to 350. Blanch the asparagus for 1 minute in boiling water, remove and set aside.
2. Open up the butterflied chicken breast and place in each breast 1 tablespoon of butter (or extra virgin olive oil), 4 asparagus stalks, and some of the cubed ham (split the ham evenly between all chicken breasts)
3. Pull the two sides of the chicken breast together to enclose your stuffing and secure with a toothpick
4. Sprinkle the outside of the chicken breast with sea salt and pepper the breasts in a glass baking dish lightly greased with extra-virgin olive oil
5. Bake for 20 minutes or until chicken is cooked all the way through