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Stuffed Chicken Breasts with Adobo Mushroom Cream Sauce

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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
Corn flake crumbs
1-egg (per 2-4 breasts)
Adobo and Mushroom Cream Sauce


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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