4 large chicken breast fillets
120g semi dried tomatoes
100 gm Palomba Marinated Goats Cheese
200g asparagus spears, trimmed, halved and blanched
1 ½ cups chicken stock
1 cup of cream
8 spring onions, thinly sliced
Pound each breast between two sheets of plastic wrap with a mallet or rolling pin until 1cm thick. Divide the tomato, goat’s cheese and asparagus pieces amongst the breasts. Roll up tightly lengthways, securing along the seam with toothpicks. Heat the butter in a large frying pan over medium heat. Add the chicken then brown on all sides. Pour in stock, and then reduce the heat to low. Cook covered, for 15 min, or until the chicken is cooked through. Serve with fresh garden salad.
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