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THE RECIPE
CHICKEN STUFFED WITH ASPARAGUS AND TOP BALSAMIC CREAM MUSTARD
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COOKING DURATION
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SERVES
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DIFFICULTY
INGREDIENTS
- 4 boneless chicken thighs (120-150 gr each)
- 120 gr fresh asparagus
- 2 medium carrots, finely grated
- Salt, white pepper
- 100 gr Horio Long Maturation graviera cheese in sticks
- 40 ml Horio Classic olive oil
FOR THE SAUCE
- 100 gr TOP Balsamic Cream Mustard
- 50 gr Horio Classic olive oil
- 50 gr finely chopped onion
- 80 gr chicken stock
- 40 ml white wine
EXECUTION
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Spread chicken thighs on pieces of oiled aluminum foil and spice with salt and pepper.
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Clean asparagus and blanch in salted water.
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Put carrot, Horio Long Maturation graviera cheese and asparagus on each chicken and roll foil to make tubes.
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Place chicken rolls on a baking pan and bake in preheated oven at 180 C for 45 minutes.
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Prepare the sauce. Sauté onion in Horio Classic olive oil and finish with wine. Add TOP Balsamic Cream Mustard and chicken stock and mix well.
TYPE OF MEAL
TYPE OF MEAL
COOKING TECHNIQUE
OCCASIONS
INGREDIENTS
RECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM WITH PLUMRECIPE HAS BEEN MADE WITH
TOP BALSAMIC CREAM WITH PLUMINGREDIENTS
- 4 boneless chicken thighs (120-150 gr each)
- 120 gr fresh asparagus
- 2 medium carrots, finely grated
- Salt, white pepper
- 100 gr Horio Long Maturation graviera cheese in sticks
- 40 ml Horio Classic olive oil
FOR THE SAUCE
- 100 gr TOP Balsamic Cream Mustard
- 50 gr Horio Classic olive oil
- 50 gr finely chopped onion
- 80 gr chicken stock
- 40 ml white wine
TYPE OF MEAL
TYPE OF MEAL
COOKING TECHNIQUE
OCCASIONS
INGREDIENTS
