Usuba
Chicken Breasts with Goat Cheese and Asparagus
Tender chicken breasts stuffed with sun-dried tomatoes, goat cheese, and asparagus. Served with a creamy sauce made from whipped cream and green onions, accompanied by steamed zucchini and asparagus. The dish combines the tenderness of the meat with the bright flavors of the filling and a light creamy sauce.
- Total
- 35 min
- Standard serving
- 589.4 g
Ingredients
Total 9
Instructions
- 1
Step 1
Place chicken breasts between two pieces of plastic wrap and pound to a thickness of 1 cm. On each breast, arrange sun-dried tomatoes, goat cheese, and asparagus. Roll into roulades and secure with a toothpick.
- 2
Step 2
Heat the butter in a skillet over medium heat. Place the rolls and fry until golden brown. Pour in the chicken broth and reduce the heat. Cook covered for 10 minutes or until the chicken is fully cooked. Transfer the rolls to a plate and keep warm.
- 3
Step 3
Bring lightly salted water to a boil. Add sliced zucchini and remaining asparagus, cook for 2 minutes until tender. Remove vegetables from the pot. Pour whipped cream into the pan, add chopped green onions and simmer over medium heat for 4 minutes.
- 4
Step 4
Cut each roll in half diagonally and transfer to serving plates. Drizzle with creamy sauce. Arrange steamed vegetables on the side.
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