This dish looks elegant, but is quite simple to make. I frequently serve it to company but also make it on weeknights, especially when asparagus is in season.
PREP: 20 MIN.
COOK: 15 MIN.
MAKES: 2 SERVINGS
- 8 fresh asparagus spears
- 2 boneless skinless chicken breast halves (5 oz. each)
- 1 Tbsp. Dijon mustard
- 4 fresh sage leaves
- 2 slices provolone cheese (1 oz. each)
- 2 slices deli ham (¾ oz. each)
- ¼ cup all-purpose flour
- 1 large egg, lightly beaten
- ½ cup dry bread crumbs
- ¼ cup grated Parmesan cheese
- Cooking spray
1. In a large skillet, bring ½ in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place the asparagus in ice water. Drain and pat dry.
2. Flatten chicken to ¼-in. thickness. Spread mustard over 1 side of each chicken breast. Down the center of each, place 2 sage leaves, a cheese slice, ham slice and 4 asparagus spears. Fold chicken over asparagus; secure with toothpicks.
3. Preheat air fryer to 325°. Place the flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture.
4. Place chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until chicken is no longer pink, 15-20 minutes. Discard toothpicks.
1 stuffed chicken breast half: 382 cal., 15g fat (7g sat. fat), 167mg chol., 849mg sod., 14g carb. (2g sugars, 1g fiber), 46g pro.
