Stuffed Chicken Breasts With Pesto Cream Sauce

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 small boneless chicken breast halves
• 6 stalks asparagus
• 3 ounces colby cheese
• 1 cup plain breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 cup pine nuts, finely chopped
• 3 eggs, lightly beaten
• salt and pepper
• 7 ounces pesto sauce, oil drained if needed
• 1 cup heavy cream

Recipe

• 1 pound chicken breasts to an even 1/4 inch thickness and set aside.
• 2 snap off tough bottoms of asparagus.
• 3 place in boiling water and cover for 1 minute.
• 4 drain, rinse with cold water; then pat dry.
• 5 cut asparagus 3 inch lengths.
• 6 cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long.
• 7 set aside.
• 8 combine bread crumbs, parmesan and pine nuts in a bowl.
• 9 in another bowl beat eggs with a fork.
• 10 season chicken breasts with salt and pepper.
• 11 place a stick of colby and an asparagus spear next to one long edge of each breast.
• 12 roll breast around ingredients tucking in ends to form a neat package.
• 13 secure with a toothpick if necessary.
• 14 dip each package in egg and then in breadcrumb mixture.
• 15 make a double coating by dipping again into egg then crumbs.
• 16 place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees f.
• 17 while the chicken is baking combine pesto and cream in a small saucepan.
• 18 bring to a boil and reduce 2 minutes until lightly thickened.
• 19 serve pesto cream sauce over stuffed chicken breasts.