Asparagus Chicken And Bocconcini Wellington
Asparagus, chicken and bocconcini cheese all wrapped up in Mountain Bread make this a delicious healthy twist on the traditional beef wellington recipe.
Prep Time: 10 minutes
Cook time: 20 minutes
4 chicken thighs
8 asparagus spears
8 bocconcini, purchase marinated for
1 tbsp olive oil
salt and pepper
4 sheets of Mountain Bread™
Cook the asparagus in a pot of salted water until tender, then remove from the pot and refresh under cold water.
Slightly flatten out chicken thighs and season with salt and pepper. Place the asparagus on top of the chicken, add slices of bocconcini, drizzle with some lemon juice and roll them up.
Heat the oil in a pan and seal off the chicken. Layout the Mountain Bread™, place the chicken on one end and roll up to make a parcel. Place in a moderate oven (180c) for 10 minutes to finish cooking.
Serve with a squeeze of lemon juice, a splash of olive oil and a fresh garden salad.