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Chicken breast with asparagus
20 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 302
  • Fat about 13g
  • Carbohydrates about 6g
  • Protein about 41g
This is needed
This is needed for 4 people
To stuff the chicken breasts
  • 4 chicken breasts
  • 1 tsp salt
  • a little pepper
  • 1 organic lemon, a little grated zest, the whole juice
  • 2 sprigs thyme, leaves torn off
  • 150 g mozzarella, cut into slices
  • 6 green asparagus, lower third peeled, halved lengthwise
To fry
  • 3 dl chicken bouillon
  • 1 tbsp Maizena cornflour
  • clarified butter for frying
  • 3 sprigs thyme
  • 2 tbsp capers, rinsed, drained
  • One ovenproof dish (holding approx. 2 l), greased
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And that's how it's done
And that's how it's done
To stuff the chicken breasts
Make an incision down the length of the chicken breasts, season inside and out. Stuff each chicken breast with lemon zest, thyme, mozzarella and 3 asparagus, close and secure with a toothpick. Set aside the lemon juice.
To fry
Heat the clarified butter in a non-stick frying pan. Brown the chicken breasts on all sides for approx. 6 mins., transfer to the prepared dish. Pour the stock into the same pan and loosen any bits that have stuck to the bottom. Mix the cornflour with the reserved lemon juice, pour into the pan, bring to the boil and simmer for approx. 2 mins. Pour into the dish containing the chicken and add the capers and thyme.
To cook
Approx. 15 mins. in the centre of an oven preheated to 200°C.