Asparagus Stuffed Chicken

6 Servings
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Asparagus Stuffed Chicken Ingredients

6 small boneless chicken breast halves	1/2 cup pine nuts finely chopped
6 stalks asparagus	3 eggs
3 ounces Colby cheese	salt and pepper to taste
1 cup plain bread crumbs	6 ounces pesto sauce
1/2 cup grated parmesan cheese	1 cup heavy cream

Instructions for Asparagus Stuffed Chicken

Pound chicken breasts to an even 1/4 inch thickness and setaside. Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Drain, rinse with cold water; then pat dry. Cut asparagus from tip down stalk into 3 inch lengths. Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long. Set aside. Combine bread crumbs, parmesan and pine nuts in a bowl. In another bowl beat eggs with a fork. Season chicken breasts with salt and pepper. Place a stick of colby and an asparagus spear next to one long edge of each breast. Roll breast around ingredients tucking in ends to form a neat package. Secure with a toothpick. Dip each piece in egg and then in breadcrumb mixture. Make a double coating by dipping againinto egg then crumbs. Place packages in a baking dish and bake for 20 to 25 minutes at 400F degrees. While the chicken is bakingcombine pesto and cream in a small saucepan. Bring to a boil and reduce 2 minutes until lightly thickened. Serve pesto cream sauce over chicken.

Main Ingredient: ChickenCuisine: American