Ham-and-Asparagus-Stuffed Chicken

By JenHall

haven't tried this yet

Ingredients

• 1 c diced cooked ham, rind removed
• 2 T mayonnaise
• 1 T finely chopped onion
• 1 T snipped fresh tarragon or parsley
• 1 t Worcestershire sauce
• 1 t cider vinegar
• 1 t Dijon-style or whole-grain mustard
• 1/8 t cayenne pepper
• 4 large skinless, boneless chicken breast halves (about 2 lb.)
• 8 oz. green, white, and/or purple asparagus, trimmed
• 1 T olive oil

Details

Servings 4

Preparation

Step 1

For deviled ham, in a food processor, combine ham, mayonnaise, onion, tarragon, Worcestershire, vinegar, mustard, cayenne, and a few grinds of black pepper. Cover and process until ham is very finely chopped and almost smooth, scraping processor bowl as needed. Set aside deviled ham while butterflying chicken breasts (see next step) or cover and refrigerate up to 2 days.

To butterfly chicken breasts, place each breast half on a flat surface or cutting board. With palm on chicken and fingers away from knife blade, cut through one side of chicken to within 3/4 inch of the opposite side. Open to lie flat. Pound chicken with flat side of meat mallet to 1/4-inch thickness.

To fill chicken, spread 1/4 cup of the deviled ham on half of each chicken piece. Top with 3 to 5 asparagus spears. Fold remaining half over stuffing. Tie closed with 100-percent-cotton kitchen string. Sprinkle chicken with salt and pepper.

In a 12-inch skillet, heat oil over medium heat. Cook chicken in hot oil for 10 to 12 minutes per side, until browned and no longer pink (170 F degrees).

3099 cal; 17 g fat; 167 mg chol; 929 mg sodium; 3 g carb; 1 g fiber; 54 g pro