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WILD ALASKAN PROVISIONS

Stuffed Chicken with Sea Asparagus Pesto Mustard Sauce

A big thank you to award-winning home cook, blogger, and self proclaimed "food sport competitor," 

 

INGREDIENTS

  • 4 (7-8 oz.) chicken breasts: boneless, skins
  • 4 oz. shredded Swiss cheese (preferably block cheese then shredded)
  • 4 oz. jar Foraged & Found Sea Asparagus Pesto, divided
  • 6 oz. (8 slices) honey or black forest ham
  • 1 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 tbs. olive oil, divided
  • 1 tbs. butter
  • 1 garlic clove, finely minced
  • 2 tbs. onion, finely minced
  • 1 tbs. flour
  • 1/4 cup chicken stock
  • 1/4 cup white wine (or substitute with chicken stock)
  • 3/4 cup heavy cream
  • 2 tbs. grated parmesan cheese
  • 2 tbs. whole grain mustard
  • 2 cups baby spinach leaves

sea-asparagus-pesto-jars

INSTRUCTIONS

  1. Heat the oven to 425 degrees.

  2. Butterfly each chicken breast and lay it open. Spread about a teaspoon of the Foraged & Found Sea Asparagus Pesto over each open breast. Layer each breast with 2 slices of the ham and spread with 1 more teaspoon each of pesto. Top each chicken breast with 1 oz of the shredded Swiss cheese and close. Sprinkle both sides of the chicken breasts with kosher salt and black pepper.
    preparing-stuffed-chicken-breasts
  3. Heat 1 tbs. olive oil in a skillet over medium high heat and sear both side of the chicken breast for 2-3 minutes to golden brown. Move the chicken breasts to a baking dish or small sheet pan and bake for 18-20 minutes to achieve an interior temperature of 165 degrees.

  4. While the chicken breasts are baking, heat the remaining 1tbs. of olive oil and 1 tbs. of butter in the same skillet used to sear the chicken.

  5. Add in the minced onion and garlic to the oil mixture and sauté for a few minutes to soften. Then add in the flour and cook for 30 seconds to create a paste.

  6. Stir in the chicken stock, white wine, heavy cream, whole grain mustard and parmesan cheese to the pan. Simmer until thick and stir in the spinach. Remove from the heat and hold until the stuffed chicken breasts are done.

  7. Place the cooked chicken breasts into the sauce and lightly coat the stuffed chicken breasts. If you have any drippings in the baking dish or baking sheet, consider adding those to the sauce for added flavor.

  8. Serve with your favorite vegetable and starch.

cooking-sea-asparagus-stuffed-chicken

To view the original recipe submission, visit theprizeofcooking.com.

wild sea asparagus
Learn more about our wild-harvested superfood sea asparagus!