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Ham-and-Asparagus-Stuffed Chicken

Orange Icon  Ham-and-Asparagus-Stuffed Chicken

Orange Icon  Ham-and-Asparagus-Stuffed Chicken

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Submitted by: Judith Cox

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Servings: 4

I Love this one! Wonderful and healthy.

  • 1 c. ham, nitrate-free, nitrite-free, grass-fed
  • 1 tbs. onion, any type, organic
  • 1 tsp. worcestershire sauce
  • 1 tsp. vinegar, apple cider, organic, unfiltered, raw
  • 1 tsp. dijon mustard, organic
  • 1/4 tsp. cayenne pepper, powder, organic
  • 2 chicken breast, skinless, organic, free-range
  • 10 asparagus, fresh, organic
  • 1 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 tbs. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 1 1/2 tbs. arrowroot powder, organic
  • 1 c. chicken broth, organic, free-range
  • 2 tbs. yogurt, greek, plain, full-fat, plain, organic

For deviled ham, use food processor and pulse ham for a few seconds. Then add Greek yogurt, onion, Worcestershire sauce, vinegar, mustard, cayenne, and some ground black pepper. Pulse again. Set aside.

Butterfly chicken breast. Place between plastic wrap and pound until 1/4 " thick.

Spread ham mixture on one side chicken breast, top with asparagus spears, switching direction on every other spear (so when you cut in half, everyone will have asparagus tips).

Roll chicken breast and tie together with 100% cotton kitchen string.

Heat skillet in oil and butter over medium heat. Heat chicken for 12 minutes per side. Until brown and no longer pink. Move to warming plate.

Add arrowroot to pan drippings and stir for 30 seconds.

Add chicken broth or wine and stir until semi thickened. Spoon over chicken breast.