Recipes and Cooking Chicken Recipes Ham-and Asparagus-Stuffed Chicken 3.5 (31) 2 Reviews By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 4, 2012 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup diced cooked ham, rind removed 2 tablespoon mayonnaise 1 tablespoon finely chopped onion 1 tablespoon snipped fresh tarragon or parsley 1 teaspoon Worcestershire sauce 1 teaspoon cider vinegar 1 teaspoon Dijon-style or whole-grain mustard ⅛ teaspoon cayenne pepper Freshly ground black pepper 4 large skinless, boneless chicken breast halves (about 2 lb.) 8 ounce green, white, and/or purple asparagus, trimmed 1 tablespoon olive oil Salt and ground black pepper 1 tablespoon olive oil Directions For deviled ham, in a food processor combine ham, mayonnaise, onion, tarragon, Worcestershire, vinegar, mustard, cayenne, and a few grinds of black pepper. Cover and process until ham is very finely chopped and almost smooth, scraping processor bowl as needed. Set aside while butterflying chicken breasts (see next step) or cover and refrigerate up to 2 days. To butterfly chicken breasts, place each breast half on a flat surface or cutting board. With palm on chicken and fingers away from blade, cut through one side of the chicken breast to within 3/4 inch of the opposite side. Open to lie flat. Pound chicken with flat side of meat mallet to 1/4-inch thickness. To stuff chicken breasts, spread 1/4 cup of the deviled ham on half of each chicken piece. Top with 3 to 5 asparagus spears. Fold unstuffed half over stuffing. Tie closed with 100-percent-cotton kitchen string. Sprinkle chicken with salt and pepper. In a 12-inch skillet heat oil over medium heat. Cook chicken in hot oil for 10 to 12 minutes per side, until browned and no longer pink (170°F). If desired, serve chicken with a Mixed Green and Radish Salad. Rate it Print Nutrition Facts (per serving) 399 Calories 17g Fat 3g Carbs 54g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 399 % Daily Value * Total Fat 17g 22% Saturated Fat 4g 20% Cholesterol 167mg 56% Sodium 929mg 40% Total Carbohydrate 3g 1% Total Sugars 1g Protein 54g Vitamin C 7.1mg 36% Calcium 30.3mg 2% Iron 2mg 11% Potassium 1021mg 22% Folate, total 28.2mcg Vitamin B-12 0.6mcg Vitamin B-6 1.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.