Chicken Cordon Blu with Aspargus

Chicken Thigh, 6 thigh, bone and skin removed
Honey Ham 6 slices

Sour Cream, 1 tbsp(remove)
Garlic, 3 clove(remove)
Goat Cheese, Semisoft, 2 oz


1 medium tomatoe
Fresh Oregano 1 teaspoon leaves,

Parsley, dried, 1 tbsp

*Onion, raw (sliced), 1 cup
*Bell Pepper,Red, Green and Yellow Mix- 1 cup chopped
White Wine, 5 fl oz
*
*Jalepeno- Fresh, .25 serving
*Parmesam cheese, 1/2 cup

*Extra Virgin Olive Oil, 2 tbsp

*2 tsp Italian Seasoning, 2 serving
Asparagus, fresh, 12 spear, medium (5-1/4" to 7" long)

Side note.. once the bone is removed, the chicken is laid out like an open book.

Prep Work :
Mix together:2 oz feta cheese ( goat cheese) dollop of sour cream, fresh jalapeno(2 teaspoon, fresh garlic(3) and fresh oregano. Cream well.

Slice Onion and season with Italian Seasoning

Slice Tomatoe/ half ( half moons) and season with Salt, Pepper and Oregono

Remove ends of Asparagus

Seasoned skinless and boneless chicken thighs with Himalaya sea salt/pepper /pepper/parsley)

Stuff Chicken with the following

1 teaspoon Feta Cheese mixture
two asparagus spears
a slice of tomato

Fold chicken over like you are “closing a book”

placed them in a Pamper Chef’s Covered Baker and layer the chicken with ham slices and sliced onions and red/green/yellow peppers left over tomatoes.

sprinkled shredded parmesan cheese on top

Drizzled some olive oil on the top.
Parsley on top for color

Cup of White wine

Cover and cook for 45 minutes in oven at 400 degrees

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user BLACKKV.