Stuffed Chicken Breasts with Adobo Mushroom Cream Sauce
  • 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
  1. Between pieces of plastic wrap, pound out the chicken breasts with a mallet from the centre working outwards
  2. Lightly sprinkle garlic powder, salt and pepper over each piece of chicken
  3. Layer down the middle of each chicken breast; 2 slices cheese, 2 slices prosciutto, asparagus, capers, and sun-dried tomatoes
  4. Gently roll up and secure with toothpicks
  5. In a small bowl, whisk egg
  6. Brush the egg over top of rolled chicken breast
  7. Gently coat breast with corn flake crumbs
  8. Spray a shallow baking dish with vegetable spray
  9. Transfer the chicken to the prepared baking dish
  10. Cook 40-50 minutes in a preheated 350*F oven
  11. Place on plate, pour Adobo Cream Sauce on top and garnish with chopped chives