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Stuffed Chicken Breasts with Ham, Boursin Cheese, and Asparagus - Served over tomatoes and drizzled with Balsamic Glaze

The weather is inspiration to our appetites. As winter turns to spring and spring turns to summer, our transition from comfy cozy food now has us being tantalized by the lush green and new growth of spring. It will be a little while longer before we make that full turn to the heat and abundance of the summer season. I created this recipe to take advantage of some of our spring options for fresh produce but still provide some of that warmth we require in spring and cooler summer evenings. No reason you can’t make this recipe in the winter months. You just might want to forego flavorless tomatoes and add the comfort of pasta instead.
The recipe is prepared with Otto Farm boneless skinless chicken breasts. The flavor is amazing, moist, and as flavorful as a chicken thigh. It is stuffed with Snake River Farm kurobuta sliced ham, boursin cheese (an herbed cheese) and local asparagus. Snake River Farm kurobuta ham is produced from 100% purebred Berkshire pigs, a heritage Japanese pig that’s well-known for its beautiful marbling, rich flavor and exquisite tenderness.
The baked stuffed chicken breasts are laid upon a bed of Zenner Farms hydroponic tomatoes and then drizzled with a balsamic glaze. Zenner Farm has been growing these hydroponic tomatoes for 22 years. Arriving in May, they have captured the powerful flavor of summer garden tomatoes in these bright red perfect gems.
These chicken bundles neatly wrap together the flavor of spring with the highest quality ingredients. This combination is a guaranteed success for a memorable meal. Keeping the chef in mind, they can be made a day.
Course Main Course
Keyword Asparagus, chicken breasts
Servings 4 people

Ingredients

  • 1 pound Asparagus
  • 2 pounds Chicken Breasts boneless, skinless, 4 breasts
  • Salt & Fresh Ground Pepper to taste
  • ¼ pound Kurobuta Ham Slices thin
  • 5.25 ounces Boursin Cheese
  • 2 Eggs beaten
  • 1 cup Flour
  • 2 cups Panko Crumbs
  • ½ teaspoon Salt
  • ½ teaspoon Fresh ground Pepper
  • 2 Zenner Tomatoes sliced into 6 slices each
  • Extra Virgin Olive Oil or Basil Infused Olive Oil
  • Balsamic Glaze
  • Coarse Sea Salt & Fresh Ground Pepper
  • Pam Cooking Spray or Olive Oil

Instructions

  • Remove the tough end of asparagus by bending the stalk and breaking at the weak point. Simmer ¾ inch of water in a sauté pan and bring to a boil. Boil the asparagus for 2-3 minutes until tender but not soft. Remove from water and place in a bowl of ice water.
  • Place the chicken breasts between sheets of plastic wrap. Pound chicken breasts until they are ¼ inch thick. Season both sides with salt and pepper.
  • Wrap 3 stalks of asparagus through the middle with 2 slices of ham.
  • Place ¼ of the boursin cheese in the middle of each chicken breast.
  • Place the wrapped asparagus on top of the cheese and chicken breast.
  • Roll the chicken breast around the asparagus/ham and seal closed with toothpicks. Be sure to seal the end to ensure the cheese does not seep out.
  • In three separate shallow bowls, place the eggs, flour, and panko crumbs (seasoned with ½ teaspoon salt and ½ teaspoon pepper).
  • Roll the chicken bundles in flour, then in the beaten eggs and then in the panko crumbs. Place them on a baking sheet. Wipe off excess flour/egg/panko that may have adhered to the asparagus tips. Can be refrigerated at this point and cooked the following day.
  • Preheat oven to 375 degrees on the convection setting (if you don’t have a convection oven, see note below). Spray a baking sheet with Pam (with or without a rack). Place bundles on the baking sheet/rack. Spray each bundle with Pam Cooking Spray or drizzle olive oil over the chicken bundles (this will help them brown). Bake for 30-35 minutes or until they reach an internal temperature of 165 degrees when a thermometer is placed in the chicken meat. Remove the toothpicks.
  • Slice the tomatoes into six slices each. Place 3 slices on each dinner plate. Drizzle tomatoes with olive oil and balsamic glaze. Season with coarse sea salt and fresh ground pepper.
  • Place one chicken bundle on each plate. Drizzle the chicken with more balsamic glaze. Serve.

Notes

Note: If using a traditional oven, bake for 45 minutes or until the chicken meat reaches a temperature of 165 degrees. To brown the crust, turn the oven to broil. Broil for 3 minutes, watching closely to ensure it doesn’t burn.