Foraged & Found Stuffed Chicken with Sea Asparagus Pesto Mustard Sauce

#foragednfoundak #eatwild #wildalaskanprovisions #kelpisthenewkale

Are you a fan of pesto? I am. Over the years I have made all different varieties of pesto using basil, parsley, beet greens, walnuts, pine nuts, etc. But I have never heard of a pesto made with sea asparagus, aka salicornia. Yes, I looked it up. 🙂

Sea Asparagus Pesto…hmmm? I was asked, “So, what is that product?” When I first received the invite to apply for this bloggers recipe challenge (thankful to be one of 30 bloggers), I visited the companies website to read more about this Foraged & Found Wild Alaskan Provisions Sea Asparagus Pesto, a product fortified with wild-harvested, nutrient -dense, superfood kelp and sea asparagus.

This premium superfood that has been hand-picked from the wilds of Southern Alaska is made into non-GMO and gluten free products. WOW!! You have got to check them out. (FYI, this is not a paid endorsement. I was mailed complimentary pesto to create recipes, all comments are my own.)

READY, SET, GO!

WHAT’S THE CHALLENGE AND WHAT DO I WIN? This is what they have to say!!!

One Grand Prize Winner: $1,000.00 Cash Prize

One Appetizer Winner: $500.00 Cash Prize

This is your time to shine; we are looking for original recipes using our delicious Sea Asparagus Pesto that are inventive and delicious that leaves all your culinary skills on the kitchen counter.

One Entrée Winner: $500.00 Cash Prize  

Be fresh and get out of your comfort zone! We are looking for inspiring recipes that are packed with wonderful flavors and aromas made with our Sea Asparagus Pesto that will leave us saying WOW!

Sea Asparagus Pesto is just one of the companies products. They also make salsa, pickles and sauces with the super food nutrients for a more elevated healthy product. Each recyclable jar is packaged securing by an all women-owned business that is committed to sustainability and environmental stewardship. Can you begin to “Sea” that kelp is the new kale? 🙂

Spread each butterflied chicken breast with some of the Foraged & Found Sea Asparagus Pesto, approximately 1 tsp. each.

Top each pesto covered breast with two slices of ham and then another 1 tsp each of pesto creating layer upon layer of flavor.

Lastly top each chicken breast with 1 oz. of freshly grated Swiss cheese. Close them up and get them seasoned with salt and pepper for searing.

Once the chicken breasts are cooked in the over to 165 degrees, remove and add to the sea asparagus mustard sauce. I added the pan drippings to the sauce for more delicious flavor.

CAN I USE OTHER HAM OR CHEESE?

Yes!! This dish is so open for variety of meat and cheese fillings. If you are more into a prosciutto and gruyere cheese or even a Canadian bacon and mozzarella, any of these would be fabulous!

Top each stuffed chicken breast with plenty of sauce. I loved serving this entree with boiled red potatoes tossed in butter and steamed broccolini. No matter what starch or vegetable you decide to serve along side this dish, it will be great.

Complete chicken cheesy goodness covered in a tasty sauce, that is what I am talking about. . If broccolini is not available, regular broccoli or green beans would be great.

Look at the cheesy center!!! Each bite of this Foraged & Found Stuffed Chicken with Sea Asparagus Pesto Mustard Sauce was so delicious but one of my favorite thing to do was smoother all of the starch and veggies with the sauce.

You can find more information about Foraged & Found on their social media platforms below.

Website: https://foragednfound.com/

Facebook: https://www.facebook.com/ForagedNFound/

Instagram: https://www.instagram.com/foragednfoundak/

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Foraged and Found Stuffed Chicken with Sea Asparagus Pesto Mustard Sauce

Number of servings: 4

See Detailed Nutrition Info on

Foraged & Found Stuffed Chicken with Sea Asparagus Pesto Mustard Sauce. A delicious stuffed chicken with wild-harvested superfood kelp and sea asparagus from Southern Alaska.

Ingredients

• 4 (7-8 oz.) chicken breasts: boneless, skins
• 4 oz. shredded Swiss cheese (preferably block cheese then shredded)
• 4 oz. jar Foraged & Found Sea Asparagus Pesto, divided
• 6 oz. (8 slices) honey or black forest ham
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 2 tbs. olive oil, divided
• 1 tbs. butter
• 1 galic clove, finely minced
• 2 tbs. onion, finely minced
• 1 tbs. flour
• 1/4 cup chicken stock
• 1/4 cup white wine (or substitute with chicken stock)
• 3/4 cup heavy cream
• 2 tbs. grated parmesan cheese
• 2 tbs. whole grain mustard
• 2 cups baby spinach leaves

Instructions

1. Heat the oven to 425 degrees.
2. Butterfly each chicken breast and lay it open. Spread about a teaspoon of the Foraged & Found Sea Asparagus Pesto over each open breast. Layer each breast with 2 slices of the ham and spread with 1 more teaspoon each of pesto. Top each chicken breast with 1 oz of the shredded Swiss cheese and close. Sprinkle both sides of the chicken breasts with kosher salt and black pepper.
3. Heat 1 tbs. olive oil in a skillet over medium high heat and sear both side of the chicken breast for 2-3 minutes to golden brown. Move the chicken breasts to a baking dish or small sheet pan and bake for 18-20 minutes to achieve an interior temperature of 165 degrees.
4. While the chicken breasts are baking, heat the remaining 1tbs. of olive oil and 1 tbs. of butter in the same skillet used to sear the chicken.
5. Add in the minced onion and garlic to the oil mixture and saute for a few minutes to soften. Then add in the flour and cook for 30 seconds to create a paste.
6. Stir in the chicken stock, white wine, heavy cream, whole grain mustard and parmesan cheese to the pan. Simmer until thick and stir in the spinach. Remove from the heat and hold until the stuffed chicken breasts are done.
7. Place the cooked chicken breasts into the sauce and lightly coat the stuffed chicken breasts. If you have any drippings in the baking dish or baking sheet, consider adding those to the sauce for added flavor.
8. Serve with your favorite vegetable and starch.