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 locally-grown asparagus in springtime on my dinner table and, for this recipe, 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. Continue reading Asparagus-stuffed Chicken Breasts Recipe