Asparagus-stuffed chicken breasts
Updated Jan 7, 2016
Chatelaine
Ingredients
4
skinless, bonelesss chicken breasts
1/2 cup
1 tbsp
20
1/3 cup
1/3 cup
finely grated parmesan
3 tbsp
butter, melted
Instructions
- PREHEAT oven to 400F.
- POUND chicken breasts until 1/4 in. thick.
- STIR Boursin cheese with lemon zest, then spread each breast with 2 tbsp mixture. Place 5 raw asparagus in centre of each breast. Roll chicken around asparagus, overlapping edges if needed.
- COMBINE bread crumbs and finely grated parmesan. Brush chicken bundles with melted butter. Roll in bread crumb mixture. Place, seam-side down, on a foil-lined baking sheet.
- BAKE until cooked through, about 40 min.
Nutrition
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