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Ham-and-Asparagus-Stuffed Chicken

Ingredients

1 c. chicken broth

2 tbsp. Greek yogurt

1 c. ham

1 tbsp. onion

1 tsp. worcestershire sauce

1 tsp. apple cider vinegar

1 tsp. dijon mustard

1/4 tsp. cayenne pepper

2 chicken breast

10 asparagus

1 tbsp. extra virgin olive oil

1 tbsp. butter

sea salt & black pepper to taste

1 1/2 tbsp. arrowroot powder

Directions

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.