Directions

2 servings

  1. Preheat oven to 375℉.
  2. Holding a sharp knife parallel to the cutting board, slice chicken ¾ of the way through so each piece opens like a book.
  3. In a medium bowl, stir together ham, Whisps, asiago, and cream cheese.
  4. Spread 1 tablespoon Dijon mustard onto the inside of each chicken breast.
  5. Top with ham mixture.
  6. Fold chicken over so that ham mixture is enclosed.
  7. Sprinkle with ¾ teaspoon salt and ¼ teaspoon pepper.
  8. Heat oil in a large ovenproof skillet over medium heat.
  9. Add chicken and cook 5 minutes per side or until browned.
  10. Transfer to oven and bake until internal temperature reaches 165℉ and juices run clear, about 10 minutes.
  11. Slice crosswise on the diagonal.
  12. In a pot fitted with a steamer basket, bring 2 inches of water to boil.
  13. Steam asparagus until bright green and crisp-tender, about 5 minutes.
  14. To serve, divide asparagus between 2 plates, sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper, and top with chicken.

Ingredients

  • 2 boneless skinless chicken breasts
  • 6 slices deli ham, diced
  • 1 cup Asiago and Pepper Jack Whisps, crumbled
  • ¼ cup shredded Asiago cheese
  • 2 tablespoons cream cheese
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fine sea salt, divided
  • ½ teaspoon black pepper, divided
  • 2 tablespoons olive oil
  • 1 pound asparagus, tough ends trimmed
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