for 4 person

To stuff the chicken breasts

4	chicken breast
1 tsp	salt
a little	pepper
1	organic lemon *-*
2 sprig	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	Maizena cornflour
2 tbsp	capers, rinsed, drained
3 sprig	thyme

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.

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