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Ham and Asparagus Stuffed Chicken: Date Added: 19 Jun 2013
Listed in: Poultry / Chicken

1 cup diced cooked ham
2 tbsp mayonnaise
1 tbsp finely chopped onion
1 tbsp fresh tarragon
1 tsp worcestershire
1 tsp cider vinegar
1 tsp dijon mustard
1/8 tsp cayenne pepper
2 lbs boneless skinless chicken breasts
8 oz asparagus
1 tbsp olive oil

Cooking Instructions

Combine ham, mayonnaise, onion, tarragon, worcestershire, vinegar, mustard, cayenne, and black pepper in food processor. Process until chopped and almost smooth.

Butterfly chicken breasts and pound until 1/4 inch thick.

Spread ham mix on each chicken half, top with 3 to 5 asparagus spears. Tie breast closed with kitchen string.

Heat oil over medium heat and fry chicken 10 to 12 minutes per side (until browned and cooked through).

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