Asparagus is one of the most versatile vegetables, both in the ways in which it can be prepared and the ingredients with which it can be paired. Locally, in Atlantic Canada, asparagus has a very short growing season in late May/early June and it is a harbinger of wonderful produce to come from the land.
I like to feature asparagus in springtime on my dinner table and, this year, I have chosen to combine Boursin cheese, prosciutto, and chicken breasts with the asparagus for this delightful entrée – Asparagus-stuffed Chicken Breasts. This stuffed chicken breast can be served whole or it can be sliced into 3/4″ slices and served on either a bed of rice or on a green salad. The latter is quite colorful as it shows the green asparagus stuffing.
This is not a difficult recipe to make and I hope you enjoy it, especially when the flavorful local asparagus is available in your region. I chose to pair this entrée with New Harbour Sauvignon Blanc (NZ 2013). This wine with its citrus, passion fruit, and guava notes, has a lovely crisp finish that complements chicken quite well.
Asparagus Stuffed Chicken Breasts Recipe
(printable version of recipe follows at end of posting)
Ingredients:
2 medium-sized boneless, skinless chicken breasts
Salt and pepper
3 tbsp Boursin cheese (French cream cheese), garlic and herb flavor
1 – 2 tsp olive oil
10 fresh asparagus spears tossed lightly in apx. 1 tsp olive oil
2 thin slices prosciutto
3 tbsp flour
1 extra large egg, beaten
¼ cup fine bread crumbs
2 tbsp finely grated Parmesan cheese
1-2 tbsp cooking oil
Method:
Preheat oven to 375° and grease an 8”x8” baking pan.
Individually, place each chicken breast inside a plastic freezer bag and, using a meat mallet, flatten the chicken breast to approximately ¼” thick. Season both sides of each breast with salt and pepper.
In small bowl, mix the Boursin cheese with just enough olive oil to make the cheese barely of spreading consistency. Leaving about a ½” border on the edges of each chicken breast, divide the cheese equally between the two chicken pieces and evenly spread the cheese on each chicken breast.
Snap off the woody ends of each asparagus spear at their natural breaking point and discard. In medium-sized bowl, lightly coat the spears with a teaspoon of olive oil (focus mainly on coating the tips of the asparagus that will be exposed during the baking). Lay five asparagus spears on each piece of prosciutto and roll the meat tightly around the spears. Lay each bundle of spears on one long side of each flattened chicken breast and roll the chicken around the bundles tightly, leaving the tips of the asparagus exposed . Secure chicken pieces with two lengths of baker’s string.
In separate shallow bowls, large enough to accommodate the chicken pieces, place the flour in one bowl, the beaten egg in another, and mix the bread crumbs and Parmesan cheese in the third bowl.
Heat cooking oil in large skillet over medium-high heat. Dip each chicken breast in the flour, then in the egg, and then roll in the bread crumbs-parmesan cheese mixture, being careful not to coat the tips of the asparagus spears. Transfer chicken pieces to hot skillet. Reduce heat to medium and brown the chicken pieces, turning them so that all sides of the chicken breasts brown evenly, about 1 minute per side. Transfer chicken breasts to prepared baking pan and bake in pre-heated oven until internal temperature of chicken registers at least 165°F on an instant read meat thermometer.
Remove baker’s string from each breast. To serve, lay chicken breast over steamed rice or, alternatively, let the chicken pieces rest for 5 minutes on a cutting board then, with a sharp knife, cut into slices, approximately ¾” thick and serve over rice or a green salad.
Yield: 2 servings
Tasty chicken breasts stuffed with asparagus, prosciutto, and Boursin cheese - easy enough to make for weeknight dinners but fancy enough for company fare!
Ingredients
- 2 medium-sized boneless, skinless chicken breasts
- Salt and pepper
- 3 tbsp Boursin cheese (French cream cheese), garlic and herb flavor
- 1 - 2 tsp olive oil
- 10 fresh asparagus spears tossed lightly in apx. 1 tsp olive oil
- 2 thin slices prosciutto
- 3 tbsp flour
- 1 extra large egg, beaten
- ¼ cup fine bread crumbs
- 2 tbsp finely grated Parmesan cheese
- 1-2 tbsp cooking oil
Instructions
- Preheat oven to 375° and grease an 8”x8” baking pan.
- Individually, place each chicken breast inside a plastic freezer bag and, using a meat mallet, flatten the chicken breast to approximately ¼” thick. Season both sides of each breast with salt and pepper.
- In small bowl, mix the Boursin cheese with just enough olive oil to make the cheese barely of spreading consistency. Leaving about a ½” border on the edges of each chicken breast, divide the cheese equally between the two chicken pieces and evenly spread the cheese on each chicken breast.
- Snap off the woody ends of each asparagus spear at their natural breaking point and discard. In medium-sized bowl, lightly coat the asparagus spears with a teaspoon of olive oil (focus mainly on coating the tips of the asparagus that will be exposed during the baking). Lay five asparagus spears on each piece of prosciutto and roll the meat tightly around the asparagus. Lay each bundle of spears on one long side of each flattened chicken breast and roll the chicken around the bundles tightly, leaving the tips of the asparagus exposed. Secure chicken pieces with two lengths of baker’s string.
- In separate shallow bowls, large enough to accommodate the chicken pieces, place the flour in one bowl, the beaten egg in another, and mix the bread crumbs and Parmesan cheese in the third bowl.
- Heat cooking oil in large skillet over medium-high heat. Dip each chicken breast in the flour, then in the egg, and then roll in the bread crumbs-parmesan cheese mixture, being careful not to coat the tips of the asparagus spears. Transfer chicken pieces to hot skillet. Reduce heat to medium and brown the chicken pieces, turning them so that all sides of the chicken breasts brown evenly, about 1 minute per side. Transfer chicken breasts to prepared baking pan and bake in pre-heated oven until internal temperature of chicken registers at least 165°F on an instant read meat thermometer.
- Remove baker’s string from each breast. To serve, lay chicken breast over steamed rice or, alternatively, let the chicken pieces rest for 5 minutes on a cutting board then, with a sharp knife, cut into slices, approximately ¾” thick and serve over rice or a green salad.
For other Asparagus recipes from My Island Bistro Kitchen, click on the links below:
Lobster and Asparagus Crepes
Asparagus Quiche
Cream of Roasted Asparagus Soup
Asparagus Bundles
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