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Asparagus Stuffed Chicken Breast with Tre Stelle® Bocconcini

Asparagus Stuffed Chicken Breast with Tre Stelle® Bocconcini

Take advantage of the abundance of fresh asparagus and make this easy to prepare, healthy and impressive chicken dish.

Prep Time:
20 minutes
Ready In:
1 hour or less
Makes 4 servings
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4 boneless skinless chicken breast halves (about 6 ounces each) ¼ cup | 50 mL pesto 1 tub |200 g Tre Stelle® Bocconcini Cheese, drained and cut into ¼” cubes 2 oz prosciutto, chopped finely 8 stalks asparagus, steamed salt and pepper 2 tbsp | 30 mL olive oil ¼ cup | 50 mL shallots, finely chopped 1 cup | 250 mL chicken stock ½ cup | 125 mL dry white wine 2 tbsp | 30 mL fresh basil for garnish if desired


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap. Pound each piece to 1/4-inch thickness using a meat mallet or rolling pin. In a small bowl add Bocconcini and prosciutto; stir to combine. Spread the top of each breast with approximately 1 tsp of pesto; top equally with Bocconcini/prosciutto mixture and finish with 2 spears of asparagus. Tucking the short ends in, roll up the chicken into a tight cylinder (roulade). Fasten with toothpicks, or secure with kitchen twine. Season with salt and pepper. Preheat oven to 375ºF (190ºC) In a large, non-stick skillet, heat the oil over high heat. Add the chicken and cook, turning, until brown on all sides, 3 to 4 minutes. Remove and place into a baking dish. Add shallots to the skillet, cook until lightly golden; add chicken stock and white wine. Simmer for 5 minutes; pour over chicken and bake for 40 minutes or until thoroughly cooked. Allow to sit 5-10 minutes before slicing. To serve, slice each roulade crosswise into 5 equal pieces. Serve with reduced pan juices and fresh basil for garnish if desired.

Other recipes for:

chicken asparagus Easter Spring HelloSummer

Created by:

Cheese: Bocconcini

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