Stuffed Chicken Breasts with Adobo Mushroom Cream Sauce


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Serves | Prep Time | Cook Time

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


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