Stuffed Chicken Breast

Directions

Chicken 

1. Preheat oven to 400°F (204°C). Line a baking tray with foil.
2. Flatten chicken breasts using a mallet to an even thickness.
3. Season both sides with salt, pepper and marjoram. Set aside. 

Asparagus Filling 

1. Using a food processor crumb 1 package Kinnikinnick Traditional Stuffing Mix (1 package equals 2 cups crumb). You will require ½ cup crumb for filling and reserve remaining 1½ cups crumb for coating.  
2. Place ½ cup crumbed Kinnikinnick Traditional Stuffing Mix in a medium bowl.
3. Add parsley, garlic, ricotta cheese, cheddar cheese and blanched asparagus. Mix until combined.
4. Divide Asparagus Filling into 4 portions and spread on flattened chicken breasts.
5. Roll chicken breasts up (filling side in) and secure with toothpicks to hold chicken roll together. 

Dijon Coating 

1. Combine Dijon mustard and olive oil together to make a paste.
2. Rub the outside of Stuffed Chicken Breasts with Dijon Coating.
3. Roll in 1½ cups reserved crumbed Kinnikinnick Traditional Stuffing Mix.
4. Place Stuffed Chicken Breasts on baking tray.
5. Bake in preheated oven for 35 - 40 minutes (internal temperature of 165° F).
6. Remove from oven and let rest for 5 minutes.
7. Remove toothpicks prior to serving.