Alberto`s Chicken Breast with Asparagus

by Editorial Staff

Summary

Prep Time 1 hr
Total Time 2 hrs
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 4 chicken breasts
  • 4 slices Parma ham
  • 4 slices cheese, (Gouda)
  • 3 sprigs rosemary
  • 5 clove (s) garlic
  • 1 kg asparagus, white
  • 100 g butter
  • 3 spring onion (s)
  • 50 g parmesan, rated
  • salt and pepper
Alberto`s Chicken Breast with Asparagus
Alberto`s Chicken Breast with Asparagus

Instructions

  1. Cut a pocket lengthways into the chicken breasts. Salt the inside and fill each with a slice of ham and a slice of Gouda cheese, which should protrude about 1-2 cm.
  2. Chop the rosemary and garlic very finely and rub them into the meat. add a little salt and cover with cling film, leave to rest for an hour.
  3. Sear the chicken breasts until they have turned a dark gold color. The melting cheese will be very crispy on the edge. Then cover the pan and cook on low heat for another 3-4 minutes so that the inside of the meat is cooked through.
  4. Peel the asparagus and cut off a section at the bottom. Cook for a maximum of 5 minutes and keep warm to 50 °. Melt the butter and mix in the pressed garlic with salt. Cut the spring onions into thin rings.
  5. Serve with melted garlic butter, spring onions, and parmesan cheese.

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