Chicken breast pockets with asparagus and ham

Chicken breast pockets with asparagus and ham

Chicken breast pockets with asparagus and ham

Preparation time: 30 minutes
Country:
Recipe for: 4 persons
Complexity: 3/5

Main ingredients: Chicken breast , ham , asparagus

INGREDIENTS:

• 750 g chicken breast
• 100 g boiled asparagus
• 80 g ham
• 40 g cream cheese

Plus:
• 700 g potatoes
• 150 g red and yellow peppers
• 1 sprig rosemary
• 30 g extra virgin olive oil
• salt and pepper

METHOD

1. Mince the ham and mix it with the cream cheese.

2. Cut the asparagus into thin rounds.

3. Divide the chicken breasts into two, then make a slit in one side. Fill the resulting pouch with the ham and asparagus, then close the slit using a few cocktail sticks. Oil the meat and season with salt and pepper.

4. Peel the potatoes and dice them evenly.

5. Place the potatoes in a lightly greased tray, then dress with rosemary, oil, salt and pepper. Cook in the oven at 100° for 7-8 minutes using the steam function. Open the oven door and place the peppers and meat in the tray. Cook for another 6/7 minutes, then continue cooking using the hot air + grill function at 210° for a further 15 minutes.



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