- 16 asparagus stalks
- 4 boneless, skinless chicken breasts
- 4 Tbsp butter
- 1 cup ham, cubed
- Sea salt
- Black pepper
Preheat oven to 350°. Blanch asparagus for 1 minute and set aside. Butterfly chicken and place 1 Tbsp butter, 4 asparagus stalks, and some ham in each breast. Secure each chicken breasts with a toothpick, sprinkle each with salt and pepper, and place on greased glass baking dish. Bake for 20 minutes or until cooked through.
