Chicken breast stuffed with asparagus and cheese

Serves 4

Ingredients

• 4 cornfed chicken breasts
• 12 pieces asparagus, cooked
• 115g/4oz emmental cheese
• 1 tablespoon olive oil
• 28g/1oz butter
• Salt and pepper

Instructions

1. Preheat the oven to 200C/400F/Gas mark 6.
2. Heat the oil in a frying pan. Add the chicken breasts, skin side down, and fry gently to seal and colour.
3. Turn the breasts over to seal on the other side. Leave to cool.
4. Trim the tips of the asparagus to about 4cm/1.5 inches and put to one side. Dice the remaining stems.
5. Dice the cheese and mix with the diced asparagus.
6. When the chicken breasts are cold, make an incision in the skin side of each about 5cm/2 inches long.
7. Use half of the asparagus and cheese mixture to fill each incision. Lay in the asparagus tips, 3 per breast, and then sprinkle the remaining asparagus mix over.
8. Put the breasts into an ovenware dish with the butter. Season and bake for 15–20 minutes until the chicken is cooked through.

Wine recommendation:

Penfolds Koonunga Hill Chardonnay

Specific conditions: 

Nutritional information

(approximate values per portion)

Energy: 420 kcal; Protein: 47g; Fat: 25g (of which saturates: 11g); Carbohydrate: 0.5g; Fibre: 0.5g.

Cancerbackup thanks Brian Turner for contributing this recipe.