Step 1

PREPARE: Heat the oven to 200°C / 400°F / Gas 6 with a rack in the middle shelf.

Step 2

CUT AND STUFF THE CHICKEN: Butterfly the chicken breasts by cutting them horizontally through the middle and opening them out like a book. Season well with salt and pepper then lay three asparagus spears on each. Top with mozzarella, tomatoes and parmesan, then for closed, securing each with two wooden toothpicks.

Step 3

SEASON AND SEAR THE CHICKEN: Season the outside of the chicken breasts with salt and pepper, then scatter over the oregano, paprika and garlic powder. Heat the butter in a large, oven-proof saucepan and cook the chicken breasts over medium heat for 3 minutes on each side, without moving, until golden brown.

Step 4

ADD THE LIQUID AND ROAST: Mix together the wine, chicken stock powder and balsamic vinegar, then pour into the pan, allowing it to bubble a little and using a wooden spatula to scrape up any browned on flavour. Transfer to the preheated oven and roast for 20 minutes until the chicken is cooked through.

Step 5

REST THEN SERVE: Remove the chicken from the oven, allow to rest for 5 minutes, then transfer to warmed plates, spooning over plenty of the sauce. Serve with a leafy green salad and garnish with chives. A good white bread goes well with this to mop up the sauce.WINE RECOMMENDATION: A crisp New Zealand Sauvignon Blanc compliments the asparagus beautifully.