Another Easy and Delicious Dinner!
PREP: 15 minutes
Cook time: 45 minutes - 1 hour
Total: 1 hour - 1 hour 15 minutes
4 boneless, skinless chicken breasts
1 bundle of asparagus
1 cup ham steak, cubed
Olive oil or grass-fed butter
Grass-fed cheese, shredded (optional. we used grass-fed sharp cheddar :D)
Salt and pepper
Preheat the oven to 350 degrees
Start a pot of boiling water. Once boiling, toss in your asparagus and blanch for about 1 minute. After the minute is up, remove from heat and set to the side
<-- Butterfly your chicken breasts and set them in a medium sized baking dish.
Cube your ham steak (the recipe didn't call for it to be cooked but we decided we wanted to before cutting into it- if you want to cook before cubing, put in a skillet, let brown a bit on both sides and viola! Cooked ham steak! Should only take a couple minutes on both sides)
Take your asparagus spears and place them in your chicken (I cut our asparagus in half - but you can leave them whole)
Add around a tablespoon of olive oil on top of your asparagus and ham in each chicken breast
If you decided to use cheese, add it to the inside of the chicken breast -- we tossed some on top too. Don't overdo it - a little goes a long way!
Close the chicken breast and hold each one with a single toothpick (try not to use colored toothpicks, they will color your chicken)
Salt and pepper your chicken before putting in the oven
Bake for 45 minutes to an hour. Check your chicken after 20 minutes.
All the best --
Source: Sarah Fragoso