Stuffed Chicken Breasts with Tomatoes, Goat Cheese, and Asparagus
Main Dishes • European
Description
Stuffed chicken breasts with tomatoes, goat cheese, and asparagus
Ingredients
- Skin-On Chicken Breasts 4 pieces
- Sun-Dried Tomatoes 5 oz
- Goat cheese 5 oz
- Asparagus 5 oz
- Butter 0 oz
- Chicken Broth 15 fl oz
- Courgette 2 pieces
- Heavy cream 10 fl oz
- Scallions 8 pieces
Step-by-Step Guide
Step 1
Place the chicken breasts between 2 pieces of plastic wrap and pound them to a thickness of 1 cm. On each breast, layer the tomatoes, goat cheese, and 155 grams of asparagus. Roll them up and secure with a toothpick.
Step 2
Heat the butter in a skillet over medium heat. Add the rolls and sauté until golden brown. Pour in the broth and reduce the heat. Cook covered for 10 minutes or until the chicken is fully cooked. Transfer the rolls to a plate and keep warm.
Step 3
Meanwhile, bring lightly salted water to a boil and add the sliced zucchini and remaining asparagus, cooking for 2 minutes until tender. Remove from the pot. In the skillet, pour in the heavy cream and, while continuing to stir, add the chopped green onions and simmer over medium heat for 4 minutes.
Step 4
Cut each roll in half diagonally and transfer to serving plates. Drizzle with sauce. Arrange the vegetables alongside.
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