Stuffed Chicken Breasts with Adobo Mushroom Cream Sauce
Why I Love This Recipe
Ingredients You'll Need
Stuffed Chicken Breasts with Adobo Mushroom Cream Sauce
Per Boneless Skinless Chicken Breast:
2-slices Prosciutto
2-slices smoked Gruyere cheese
3-aspargus spears, cooked
Capers (about 12 per breast)
2-tbsp sun-dried tomatoes, chopped
Garlic powder
Salt
Pepper
Corn flake crumbs
1-egg (per 2-4 breasts)
Adobo and Mushroom Cream Sauce
Directions
Between pieces of plastic wrap, pound out the chicken breasts with a mallet from the centre working outwards
Lightly sprinkle garlic powder, salt and pepper over each piece of chicken
Layer down the middle of each chicken breast; 2 slices cheese, 2 slices prosciutto, asparagus, capers, and sun-dried tomatoes
Gently roll up and secure with toothpicks
In a small bowl, whisk egg
Brush the egg over top of rolled chicken breast
Gently coat breast with corn flake crumbs
Spray a shallow baking dish with vegetable spray
Transfer the chicken to the prepared baking dish
Cook 40-50 minutes in a preheated 350*F oven
Place on plate, pour Adobo Cream Sauce on top and garnish with chopped chives