Asparagus Stuffed Chicken Breast with Tre Stelle® Bocconcini

Instructions

• • 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.
• Serve and enjoy!