Stuffed Chicken Breast in Creamy Asparagus Sauce | Jernej Kitchen

Ingredients

• 12 sun-dried tomatoes (80g) (from oil), chopped
• 2 tbsp shredded parmesan cheese
• 1 garlic clove, minced
• 40 g (1/3 cup) walnuts of pecans
• a few fresh basil leaves
• 1/2 tsp grated lemon zest
• 1 pinch of salt, 1 pinch of pepper
• 1 tsp olive oil, for pesto
• 1 tsp lemon juice, freshly squeezed
• 800 g (1.8 pounds) chicken breasts, skinless and boneless
• 180 g (6.3 oz) whole mozzarella
• 100 g (8 slices) prosciutto
• 1 tbsp olive oil, for cooking
• 1/2 onion
• 2 garlic cloves
• 80 ml (1/3 cup) white wine
• 1 tsp dijon mustard
• 160 ml (2/3 cup) chicken broth or water
• 160 ml (2/3 cup) heavy cream
• 300 g (10.5 ounces) asparagus