Stuffed chicken breasts with tomatoes, goat cheese and asparagus
4 servings
35 minutes
Stuffed chicken breasts with tomatoes, goat cheese, and asparagus is an elegant dish of European cuisine that combines the tenderness of chicken meat with the rich flavor of sun-dried tomatoes and the creamy texture of goat cheese. Asparagus adds a fresh note and a light crunch, while the creamy sauce with green onions envelops the dish in softness and depth. This recipe is suitable for both festive dinners and cozy family lunches. The dish's origins are rooted in the traditions of French and Italian cuisine, where stuffing techniques and combinations of simple yet exquisite ingredients are popular. It pairs especially well with dry white wines that highlight the tenderness of chicken and the brightness of tomatoes. Serving the rolls cut into diagonal pieces and garnished with herbs creates an effect of an exquisite restaurant dish right at home.
1
Place the breasts between 2 pieces of plastic wrap and pound to a thickness of 1 cm. On each breast, layer tomatoes, goat cheese, and 155 grams of asparagus. Roll into bundles, securing with a toothpick.
- Sun-dried tomatoes: 100 g
- Goat cheese: 100 g
- Fresh asparagus: 200 g
- Chicken breast: 4 pieces
2
Heat the butter in a pan over medium heat. Place the rolls and fry until golden brown. Pour in the broth and reduce the heat. Cook covered for 10 minutes or until the chicken is fully cooked. Transfer the rolls to a plate and keep warm.
- Butter: 50 g
- Chicken broth: 375 ml
3
Meanwhile, bring lightly salted water to a boil and add the sliced zucchini and remaining asparagus, cooking for 2 minutes until tender. Remove from the pot. In a pan, pour in the whipped cream and, continuing to whisk, add the chopped green onion and simmer over medium heat for 4 minutes.
- Zucchini: 2 pieces
- Whipped cream: 250 ml
- Green onions: 8 pieces
- Fresh asparagus: 200 g
4
Cut each roll in half diagonally and place on serving plates. Drizzle with sauce. Arrange vegetables nearby.