Asparagus Stuffed Chicken with Tomato Basil Cream Sauce

By Winner Naomi Gauldin

Servings: 2
Prep and cook time: 45 min.
Ingredients
2    boneless, skinless chicken breasts
¼    cup flour
¼    cup Italian seasoned breadcrumbs
1    egg
½    cup milk
1    Roma tomato, diced
2    Tbsp. basil, chopped
1    cup heavy whipping cream
Salt to taste
1    tsp. white pepper
1    Tbsp. garlic, minced
1    Tbsp. olive oil
6    asparagus spears, washed and ends trimmed to 3 inches
2    slices provolone cheese

Directions

1. Preheat your oven to 350°F.
2. Pound the chicken breasts between plastic wrap or parchment paper to an even thickness.
3. Place one slice of provolone cheese on each chicken breast then place three asparagus spears on top of the cheese. Roll up the chicken breast tightly.
4. Place on a sheet pan and freeze for 15 minutes.
5. In a small bowl, beat the egg and milk until blended. Place flour into another bowl and breadcrumbs into a third bowl.
6. Remove the chicken from the freezer, and dip each piece into the flour, then the egg mix, then the breadcrumbs. Make sure they are completely coated.
7. Place on a greased baking pan and put the pan in the preheated oven. Bake for 20-25 minutes or until an internal temperature of 165°F is reached.
8. Meanwhile, in a small sauté pan, heat oil and sauté garlic for 2 minutes on medium heat. Add cream and reduce in half. Add tomato, basil, salt and pepper.
9. Remove from heat and serve with chicken and pasta, if desired.