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Salt-Baked Chicken Breast Stuffed with Asparagus

Baked in coarse salt to seal in the juices, these lemon-topped rounds of tender chicken reveal an asparagus-and-Parmesan stuffed center.

Source: Martha Stewart Living, April 2006
Servings

Ingredients

For the chicken:

For the filling:

For the crust:

For serving:

Directions

Cook's Notes

Use the remaining chicken bones and meat to make stock. You can ask your butcher to remove the chicken breast from the bone, or do it yourself.

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