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Stuffed chicken breast




Chicken breast

400 oz

Puntarelle asparagus

150 oz

Robiola cheese

120 oz

Pecorino cheese

30 oz

Cheese slices

4 unit

White table wine

1 coffee cup

Extra virgin olive oil

to taste

Iodized salt

to taste


2 knobs

Black pepper

to taste


30 oz


600 oz

second courses from Italy

Stuffed chicken breast

Stuffed chicken breast

with meat with lactose source of C vitamins high in potassium high in phosphorus

ready in

25 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Stuffed chicken breast

Chicken breast stuffed with asparagus and peas.

Stuffed chicken breast step 1

step 1

Open on one side of the chicken breasts, trying to create a large enough pocket. Chop the asparagus boiled in the pan and bake in a dolio, salt and pepper. Let them cool.

Stuffed chicken breast step 2

step 2

Knead the soft cheese with a little pepper, then add the grated cheese, chopped slices and asparagus, stirring. With this compound stuffed chicken breasts and close the openings with 2 toothpicks.

Stuffed chicken breast step 3

step 3

Golden meat in a pan in a little olive oil, then sprinkle it with wine, salt, cover and cook for 20-25 minutes, stirring frequently.

Stuffed chicken breast step 4

step 4

To serve: golden in butter chopped leek, add the boiled peas and let them cook. Season with salt and pepper and serve as a side dish to the stuffed chicken breasts.

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