Chicken breast with asparagus

Chicken breast with asparagus

Total: 35 Min. | Active: 20 Min.
gluten-free
Nutritional value / person: 302 kcal
, Fat: 13 g
, Carbohydrate: 6 g
, Protein: 41 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To stuff the chicken breasts

4 chicken breasts
1 tsp salt
a little pepper
1 organic lemon, a little grated zest, the whole juice
2 sprigs thyme, leaves torn off
150 g mozzarella, cut into slices
6 green asparagus, lower third peeled, halved lengthwise

To fry

clarified butter, for frying
3 dl chicken bouillon
1 tbsp cornflour
2 tbsp capers, rinsed, drained
3 sprigs thyme
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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

To stuff the chicken breasts

Make an incision down the length of the chicken breasts, season inside and out. Stuff each chicken breast with lemon zest, thyme, mozzarella and 3 asparagus, close and secure with a toothpick. Set aside the lemon juice.

To fry

Heat the clarified butter in a non-stick frying pan. Brown the chicken breasts on all sides for approx. 6 mins., transfer to the prepared dish. Pour the stock into the same pan and loosen any bits that have stuck to the bottom. Mix the cornflour with the reserved lemon juice, pour into the pan, bring to the boil and simmer for approx. 2 mins. Pour into the dish containing the chicken and add the capers and thyme.

To cook

Approx. 15 mins. in the centre of an oven preheated to 200°C.

Good to know
Serve with: Risotto

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