Stuffed Chicken Breasts With Pesto Cream Sauce - cooking recipe

Ingredients

6 small boneless chicken breast halves
6 stalks asparagus
3 ounces colby cheese
1 cup plain breadcrumbs
1/2 cup grated parmesan cheese
1/2 cup pine nuts, finely chopped
3 eggs, lightly beaten
salt and pepper
7 ounces pesto sauce, oil drained if needed
1 cup heavy cream

Preparation

Pound chicken breasts to an even 1/4 inch thickness and set aside.
Snap off tough bottoms of asparagus.
Place in boiling water and cover for 1 minute.
Drain, rinse with cold water; then pat dry.
Cut asparagus 3 inch lengths.
Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long.
Set aside.
Combine bread crumbs, parmesan and pine nuts in a bowl.
In another bowl beat eggs with a fork.
Season chicken breasts with salt and pepper.
Place a stick of colby and an asparagus spear next to one long edge of each breast.
Roll breast around ingredients tucking in ends to form a neat package.
Secure with a toothpick if necessary.
Dip each package in egg and then in breadcrumb mixture.
Make a double coating by dipping again into egg then crumbs.
Place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees F.
While the chicken is baking combine pesto and cream in a small saucepan.
Bring to a boil and reduce 2 minutes until lightly thickened.
Serve pesto cream sauce over stuffed chicken breasts.