Stuffed Chicken Breasts with Tomatoes, Goat Cheese, and Asparagus

Main Dishes | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed chicken breasts with tomatoes, goat cheese, and asparagus

Ingredients

Skin-On Chicken Breasts - 4 pieces
Sun-Dried Tomatoes - 3.5 oz
Goat cheese - 3.5 oz
Asparagus - 7.1 oz
Butter - 1.8 oz
Chicken Broth - 12 fl oz
Courgette - 2 pieces
Heavy cream - 8 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.