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Asparagus Stuffed Chicken Recipe

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This recipe for Asparagus Stuffed Chicken, by , is from From My Kitchen To Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, March 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
18 asparagus spears
1 tsp. salt
1/2 tsp. pepper
6 chicken breasts, boned and skinless
6 slices ham
6 slices Jarlsberg cheese or cheese of your choice
1/4 cup butter

Directions:
Directions:
Cook asparagus in a pot of boiling water until bright green and slightly softened, about 1 to 2 minutes; drain. Rinse with cold water; pat dry. Preheat oven to 350-degrees. Grease a baking pan.
Place each piece of chicken between 2 sheets of plastic wrap. On a cutting board pound to 3/4-inch thick with a mallet. I use my rolling pin.
Place ham slices on work surface. Top each slice with 1 chicken piece; sprinkle with salt and pepper. Top each with 1 slice cheese then 3 asparagus spears. Roll up chicken jellyroll style. Place seam side down on pan. Bake until chicken is no longer pink inside about 45 to 60 minutes. This is delicious with Hollandaise sauce.
Serves 6.

Personal Notes:
Personal Notes:
Goes well with rice pilaf.

 

 

 

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