Receive updates via:
Connect with duckspoon on facebook
Follow duckspoon on Twitter
Sign-up for duckspoon Newsletter
home recipes blog about us my profile upload recipe log in
Chicken Stuffed with Asparagus

If starting with a whole chicken begin by cutting the chicken breast from the chicken. Using either skin on or skin off boneless chicken breast, butterfly the chicken breast. Place one slice of ham and one par boiled asparagus spear broken, or cut in half, on the breast and roll the breast until the ham and asparagus are inside. Use toothpicks if desired Place the breast in a casserole dish and when all breast are in, smear or brush melted butter over the tops (this will help brown the tops slightly). Place the casserole into a preheated 450 degree oven for 20 minutes and remove. While the chicken is cooking in the oven pour one can of chicken broth into a sauce pan. Bring the broth to a boil and then thicken the sauce with one tbl spoon cornstarch dissolved in cold water. This takes about 2 to 4 minutes. After removing the casserole from the oven use tongs or a spatula to remove the breasts to a platter. Scrape the remaining juice from the casserole into the sauce and mix together . Presentation may either be on a platter covered with the sauce family style or sliced and fanned out on a plate. Then in either case layer the sauce over the top. As a nice option fresh chopped parsley may be added to the sauce or sprinkled over the finished presentation.

  • 1 Chicken Breast per person
  • 1 par-boiled aspargus spear per person
  • 1 slice of ham per person
  • Butter
  • tooth picks (if desired)
This recipe is:
  production credits blog contact us browse recipes my profile upload recipe