Stuffed Chicken Breasts With Pesto Cream Sauce

• 6 small boneless chicken breast halves
• 6 stalks asparagus
• 3 ounces colby cheese
• 1 cup plain breadcrumbs
• 1/2 cup grated parmesan cheese
• 1/2 cup pine nuts, finely chopped
• 3 eggs, lightly beaten
• salt and pepper
• 7 ounces pesto sauce, oil drained if needed
• 1 cup heavy cream

1. Pound chicken breasts to an even 1/4 inch thickness and set aside.
2. Snap off tough bottoms of asparagus.
3. Place in boiling water and cover for 1 minute.
4. Drain, rinse with cold water; then pat dry.
5. Cut asparagus 3 inch lengths.
6. Cut cheese into sticks 1/2 inch high x 1/2 inch wide by 3 inches long.
7. Set aside.
8. Combine bread crumbs, parmesan and pine nuts in a bowl.
9. In another bowl beat eggs with a fork.
10. Season chicken breasts with salt and pepper.
11. Place a stick of colby and an asparagus spear next to one long edge of each breast.
12. Roll breast around ingredients tucking in ends to form a neat package.
13. Secure with a toothpick if necessary.
14. Dip each package in egg and then in breadcrumb mixture.
15. Make a double coating by dipping again into egg then crumbs.
16. Place packages in a baking dish and bake for 20 to 25 minutes at 400 degrees F.
17. While the chicken is baking combine pesto and cream in a small saucepan.
18. Bring to a boil and reduce 2 minutes until lightly thickened.
19. Serve pesto cream sauce over stuffed chicken breasts.

chicken breast halves, stalks asparagus, colby cheese, breadcrumbs, parmesan cheese, pine nuts, eggs, salt, pesto sauce, heavy cream

Taken from www.food.com/recipe/stuffed-chicken-breasts-with-pesto-cream-sauce-72553 (may not work)