OMG! I think I’ve mentioned this before, but my husband is a REALLY good cook. I am always asking myself why he doesn’t cook more? I love when he cooks and this day he came up with a really good recipe I hope he makes me at least a few times more this summer. And it is also pretty healthy! Thanks to him for providing this meal and letting me take some photos for the blog.
What a beautiful presentation!
What you see above is the process of him stuffing two chicken breast with lean ham, stinky (in a good way) cheese and asparagus. This is all secured together, seasoned expertly an finally basted with maple syrup. He made this on the smoker so we had juicy chicken. sweet syrup, smoky ham and asparagus and melty cheese. So many senses, tastes and textures.
Asparagus stuffed chicken breast
- 2 boneless, skinless chicken breasts (4-6 oz each)
- 2 slices Parmigianino Reggiano cheese (1-2 oz each)
- 2 thin slices smoked ham per breast (1 oz each)
- 5-6 asparagus spears per breast
- 1/4 cup maple syrup
- Salt and Pepper
- Granulated Garlic
- Seasoning Salt
Cut asparagus spears so they will be an inch or so longer than the chicken breasts. Soak in water seasoned with salt. Add toothpicks to the salt water and asparagus. Set aside.
Start grill warming to 350.
Cut chicken breasts 3/4 of the way through the long way. Use a kitchen mallet and gently pound the center of the breasts to an even thickness. Lay out the breasts and season lightly with pepper, garlic and seasoning salt.
Place the slices of ham then cover with cheese. Remove asparagus from water and pat dry. Place 5-6 spears in the chicken and then wrap breast around spears and secure with tooth picks. Season outsides of the breast with pepper, garlic and seasoning salt.
Place stuffed breasts on the grill for 12 min, flip and cook for another 12 min. Flip back over and brush one side with half maple syrup and cook 5 minutes, flip and use remaining syrup and cook about 5 more minutes until cooked through. Serve.
This is the smoker my husband has. It is a Traeger brand and on the left is where you can put in different flavors of wood pellets for smoking.
You control the temperature so it’s great if you want to low and slow smoke some ribs or in this case, just use it almost like a grill at a higher temp but it also imparts some smoke flavor.
Be sure to pound your breasts out to even thickness. You could obviously go more thin if you’d like. You need space for your ham, cheese and 5-6 asparagus spears.
He wrapped the chicken in a nice bundle and secured it with a few toothpicks that were soaking in water so they don’t start on fire.
When the chicken is done, simply remove the toothpicks and serve. We had ours with more asparagus and a sweet potato.
You can see the tips of the asparagus got slightly charred and those were actually really good bites and provided some nice texture. The chicken is juicy, the ham has a slight smoke flavor, the maple syrup is sweet and the cheese and asparagus are yummy together. The original recipe called for Havarti cheese which would be good, but parmesan, Swiss, or even Colby Jack would really all work fine here.
How awesome is this meal? Please make it again for me, husband!! Enjoy!