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Recipe Summary

prep:
30 mins
cook:
20 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For deviled ham, in a food processor combine ham, mayonnaise, onion, tarragon, Worcestershire, vinegar, mustard, cayenne, and a few grinds of black pepper. Cover and process until ham is very finely chopped and almost smooth, scraping processor bowl as needed. Set aside while butterflying chicken breasts (see next step) or cover and refrigerate up to 2 days.

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  • To butterfly chicken breasts, place each breast half on a flat surface or cutting board. With palm on chicken and fingers away from blade, cut through one side of the chicken breast to within 3/4 inch of the opposite side. Open to lie flat. Pound chicken with flat side of meat mallet to 1/4-inch thickness.

  • To stuff chicken breasts, spread 1/4 cup of the deviled ham on half of each chicken piece. Top with 3 to 5 asparagus spears. Fold unstuffed half over stuffing. Tie closed with 100-percent-cotton kitchen string. Sprinkle chicken with salt and pepper.

  • In a 12-inch skillet heat oil over medium heat. Cook chicken in hot oil for 10 to 12 minutes per side, until browned and no longer pink (170°F).

  • If desired, serve chicken with a Mixed Green and Radish Salad.

Nutrition Facts

399 calories; fat 17g; cholesterol 167mg; saturated fat 4g; carbohydrates 3g; mono fat 6g; poly fat 2g; trans fatty acid 0g; insoluble fiber 1g; sugars 1g; protein 54g; vitamin a 388.7IU; vitamin c 7.1mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 24.7mg; vitamin b6 1.9mg; folate 28.2mcg; vitamin b12 0.6mcg; sodium 929mg; potassium 1021mg; calcium 30.3mg; iron 2mg.
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Reviews

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