This crispy asparagus stuffed chicken cordon bleu recipe variation is an easy main dish to make for a reception.
¼ cup maple syrup
2 tbsp. mustard grains
4 boneless, skinless chicken breasts
Salt and freshly ground pepper
12 fine asparagus, 1 or 2 inch cut ends
8 slices of Havarti Armstrong cheese, sliced
4 slices of prosciutto
* Instructions :
Preheat the oven to 375 F and lightly grease a cast iron skillet. Prepare the seasoning by mixing the maple syrup and mustard. Put aside.
Lay the breasts on a cutting board and using a sharp knife, slice lengthwise, cutting almost but not completely to the other side. Open the split chest and flatten it a bit with your hands. Pour ½ tsp. of the seasoning prepared on the open chicken breast and spread with a spoon. Seasoning with a little salt & newly ground pepper. Place 3 asparagus on the open side of the breast. Garnish with 2 slices of Havarti cheese. Fold the left side over the chest. Wrap the stuffed breast with a slice of prosciutto, folding the ends underneath. Place the breasts in a greased pan or baking sheet. Reiterate with rest of the chicken breasts .
Put in preheated oven & bake for 26 min . Remove from the oven. Liberally brush the chicken with the mixture and return to the oven for another 10 minutes.