Recipe: Chicken stuffed with Asparagus and Emmental





If you love drinking award winning white wines and love eating chicken and cheese but still keeping healthy, this is one of the best matches for you.  The Etchart Privado Torrontes 2011 recently won one of the most coveted awards at the Decanter Word Wine Awards - the Best Dry Aromatic White Wine under £10.  Coupled with chicken stuffed with asparagus and emmental cheese, enjoy!  
 
Ingredients (serves 4):

4 free range chicken breasts
12 pieces asparagus, cooked
115g/4oz emmental cheese
1 tablespoon olive oil
28g/1oz butter
Toothpick sticks 
Salt and pepper
Vegetables of your choice

Cooking:

1. Preheat the oven to 200C/400F/Gas mark 6.
2. Heat the oil in a frying pan. Add the chicken breasts, skin side down, and fry gently to seal and colour.
3. Turn the breasts over to seal on the other side. Leave to cool.
4. Trim the tips of the asparagus to about 4cm/1.5 inches and put to one side. Dice the remaining stems.
5. Dice the cheese and mix with the diced asparagus.
6. When the chicken breasts are cold, make an incision in the skin side of each about 5cm/2 inches long.
7. Use half of the asparagus and cheese mixture to fill each incision. Lay in the asparagus tips, 3 per breast, then spike the chicken with toothpicks to seal the chicken while it cooks.
8. Put the breasts into an ovenware dish with the butter. Season and bake for 15–20 minutes until the chicken is cooked through.
9. Serve with seasonal vegetables of your choice.

Bon Appetit!

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