After readying so many cookbooks, you sometimes come up with ideas. I was telling myself that chicken breast stuffed with asparagus should be good but I could not find any recipes., so I had to develop one!
Ingredients:
- 4 skinless chicken breast flattened
- 40 ml brandy
- 40 ml maple syrup
- 4 slices of prosciutto
- 4 asparagus, blanched for one minute
- Salt and pepper
- 200 ml grated mozzarella cheese
- 30 ml olive oil
- Bernaise or brown sauce, your choice
Method:
- Place a chicken breast between two piece of waxed paper, with a cast iron frying pan (or something as heavy), flatten the breast
- Repeat with the other breasts
- Place the chicken escallops in a baking dish and marinade with the brandy and maple syrup for about 2 hours
- Drip dry the escallops, place a slice of prosciutto on each of them
- Cut the asparagus in two and place two pieces on each escallop
- Salt and peer and add one quarter of the grated cheese per escallop
- Roll the escallops and, using a butcher rope, attach them
- In a large skillet, heat the olive oil and brown the escallops until cooked (about 12 to 15 minutes)
- Serve with a drizzling of sauce
