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Grilled Chicken Breasts with Asparagus and Mozzarellissima
4 chicken breast halves, skinless and boneless
30 ml (2 tbsp) fresh herbs, chopped
60 g (2 oz.) , cut into sticks Saputo Mozzarellissima cheese
1 bunch of asparagus, blanched
8 slices prosciutto
Salt and pepper
60 ml (¼ cup) extra-virgin olive oil
Preheat barbecue to medium-high heat.
On a clean work surface, butterfly the chicken breasts. To do so, slice each half in two lengthwise, without slicing all the way through. Then open them like a book.
Season the breasts with salt and pepper. Divide the fresh herbs, Saputo Mozzarellissima cheese, and asparagus among the breasts. Close and wrap each breast with two slices of prosciutto.
Grill the chicken breasts on the barbecue 5 to 6 minutes each side.
Serve with baby potatoes and a green salad.