Chicken with Asparagus & Rice

225g asparagus spears, woody stems snappped off
4 free-range chicken breasts
50ml double cream
2 tbsp olive oil
250g basmati and wild rice

for the sauce
400d can chopped tomatoes
2 tsp roughly chopped fresh oregano leaves
3 garlic cloves roughly chopped
50ml extra-virgin olive oil
100g mascarpone

For the sauce, put all the ingrediants except for the mascarpone, into a pan and simmer getnly for 30mins. Blend in a food processor and pass through a sieve into a clean pan, stir throuhg the marscapone and season to taste.

Meanwhile, cook the asparagus tips in a small pan of boiling salted water for 3-4 mins, until just tender. Drain and set aside. Prepare the chicken by making a pocket. Sprinkle with salt and ground black pepper.

Chop the asparagus and place in a good processor along with the cream and seasoning. Blend until smooth. Divide between the 4 breasts and pack into the pockets, using a teaspoon. When filled, secure each chicken breast together with a toothpick.

The recipe says to pan fry, but I will just bake these in the oven whilst cooking some rice. Serve with the sauce over rice.