Ingredients Jump to Instructions ↓

  1. 6 small boneless half chicken breasts

  2. 6 stalks asparagus

  3. 3 ounces Heluva Good Mild Colby Cheese

  4. 1 cup plain bread crumbs

  5. 1/2 cup grated parmesan cheese

  6. 1/2 cup pine nuts --

  7. 2 1/4oz, finely chop 3 eggs salt and pepper -- to taste

  8. 1 jar pesto sauce --

  9. 6 1/35oz, oil drained

  10. 1 cup heavy cream

Instructions Jump to Ingredients ↑

  1. Preparation : Pound chicken breasts to an even 1/4 inch thickness and set aside. Snap off tough bottoms of asparagus. Place in boiling water and cover for 1 minute. Drain, rinse with cold water; then pat dry. Cut asparagus from tip down stalk into 3 inch lengths. Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long. Set aside. Combine bread crumbs, parmesan and pine nuts in a bowl. In another bowl beat eggs with a fork. Season chicken breasts with salt and pepper. Place a stick of colby and an asparagus spear next to one long edge of each breast. Roll breast around ingredients tucking in ends to form a neat package. Secure with a toothpick. Dip each package in egg and then in breadcrumb mixture. Make a double coating by dipping again into egg then crumbs. Place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees F. While the chicken is baking combine pesto and cream ina small saucepan. Bring to a boil and reduce 2 minutes until lightly thickened. Serve pesto cream sauce over Chicken Surprise Packages. Makes 6 servings. Baking time: 25 minutes.


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