Serves
4
INGREDIENTS
- 4 boneless, skinless chicken breasts
- 4 slices swiss cheese
- 3 tbsp canola oil divided
- 1/2 tsp salt divided
- 1/2 cup breadcrumbs
- 8 medium red-skinned potatoes cubed
- 1 bunch asparagus trimmmed
- 4 slices cooked Ham
METHOD
- Preheat the oven to 400F. Line a large baking sheet with parchment or foil. If using foil, spray the foil with cooking spray.
- Slice a pocket into each chicken breast using a sharp paring knife. Roll each slice of ham around one slice of cheese then stuff one into each chicken breast. Sprinkle with ¼ teaspoon of the salt. Stir 2 tablespoons of the oil with breadcrumbs until well-combined. Sprinkle evenly over chicken breasts.
- Stir potatoes with about 2 teaspoons of remaining oil and 1/8 teaspoon salt in a bowl. Transfer to prepared sheet in a single layer. Bake 30 minutes or until chicken is almost cooked.
- Toss asparagus with remaining 1 teaspoon oil and 1/8 teaspoon salt. Make room on the baking sheet and add asparagus in a single layer. Bake the pan for another 5 to 7 minutes or until chicken is springy when pressed and cooked through, potatoes are tender and asparagus is tender-crisp.
