Boneless & skinless chicken breasts are neatly hand trimmed of excess fat and skin then marinated with water and salt to make the chicken moist and tender when cooked.  Imported Parmesan and Ricotta Cheeses are mixed with sun dried tomatoes and panko breadcrumbs.  Fresh asparagus spears are hand trimmed to remove the bottom woody portion of the spear, and then blanched in boiling water to set the color to a vibrant green and to soften the asparagus just a bit.  The chicken is then tenderized and hand stuffed with the sun dried tomato and cheese stuffing, and 3-4 asparagus spears are laid on top of the stuffing mixture.  The breast is then rolled and frozen.  After freezing, the breasts are garnished.

Cooking Instructions for Conventional Ovens:
Thaw chicken breasts in a refrigerator.  Preheat oven to 375°F.  Place chicken breasts onto a pre-greased or foil lined baking sheet.  Bake for 35-45 minutes or until internal temperature reaches 165°F as measured by a thermometer.

Cooking Instructions for a Convection Ovens:
Reduce oven temperature by 25°F and follow guidelines for Conventional Ovens