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© Meredith Corporation. All rights reserved. Used with permission.
In a food processor, combine ham, mayonnaise, onion, tarragon (or parsley), Worcestershire, vinegar, mustard, cayenne and a few grinds of black pepper. Cover and process until ham is very finely chopped and almost smooth, scraping bowl as needed. Set aside.
To butterfly chicken breasts, place each breast 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%-cotton kitchen string. Sprinkle chicken with salt and pepper.
In a 12-inch skillet, heat oil over medium heat. Add chicken; cook for 10 to 12 minutes per side, until browned and no longer pink (170°F).