Chicken Breast Stuffed with Tomato, Goat’s Cheese and Asparagus

http://www.flickr.com/photos/vauvau/3459868384/

Ingredients

• 200 g (7oz) asparagus spears, trimmed and halved
• 4 large chicken breast fillets
• 100 g (3 ½ oz) semi-dried( sun-blushed) tomatoes
• 100 g (3 ½ oz) mild goat’s cheese, sliced
• 50 g  (1 3/4 oz) butter
• 375 ml (1 ½ cups) chicken stock
• 2 zucchini (courgettes), cut into 5 cm (2 in) batons
• 8 spring onions (scallions), thinly sliced

Method

1. Cook asparagus in a saucepan of boiling water for 1-2 minutes until tender, then drain.
2. Pound each chicken breast between two sheets of plastic wrap with a mallet or rolling pin until 1 cm (½ in)  thick. Divide the tomato, goat’s cheese and most of the asparagus pieces among the breasts. Roll up tightly lengthways securing with toothpicks.
3. Heat the butter in a large frying pan over medium heat. Add the chicken, and brown on all sides. Pour in the stock, then reduce the heat to low. Cook, covered, for 10 minutes, or until the chicken is cooked through. Remove the chicken and keep warm.
4. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the zucchini and remaining asparagus and cook for 2 minutes, or until just tender. Remove from the pan.
5. Whisk the cream into the stock in the frying pan. Add the spring onion and simmer over medium-low heat for 4 minutes, or until reduced and thickened.
6. To serve, cut each chicken roll in half on the diagonal and place on serving plates. Spoon on the sauce and serve with the green.

PREP TIME: 15 MINUTES
COOKUING TIME: 20 MINUTES
SERVES 4