ASPARAGUS-STUFFED CHICKEN BREASTS
Steps:
- 1. Preheat oven to 350 degrees F. Blanch the asparagus for 1 minute in boiling water, remove and set aside. 2. Open up the butterflied chicken breast and place in each breast one tablespoon of butter (or extra virgin olive oil), 4 asparagus stalks, and some of the cubed ham (split the ham evenly between all chicken breasts). 3. Pull the two sides of chicken breast together to enclose your stuffing and secure with a toothpick. 4. Sprinkle the outside of the chicken breast and sea salt and pepper and place the breasrts in a glass baking dish lightly greased with extra virgin olive oil. 5. Bake for 20 minutes or until chicken is cooked all the way through.
Nutrition Facts : Calories 302 calories, Fat 11.642479 g, Carbohydrate 2.1222265 g, Cholesterol 135.144 mg, Fiber 1.10302495117188 g, Protein 45.2955775 g, SaturatedFat 6.4870258 g, ServingSize 1 1 Serving (255g), Sodium 339.02306 mg, Sugar 1.01920154882812 g, TransFat 1.2858398 g
ASPARAGUS STUFFED CHICKEN BREAST
Steps:
- Preheat your oven to 400 F. Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper. Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through. Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it. Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat. Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side. Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy
Nutrition Facts : Calories 118 calories, Fat 4.51021083751734 g, Carbohydrate 19.01411408056 g, Cholesterol 0 mg, Fiber 4.54959141673473 g, Protein 4.78047770941 g, SaturatedFat 0.634668968605849 g, ServingSize 1 1 (37g), Sodium 750.464008945029 mg, Sugar 14.4645226638253 g, TransFat 0.392187507641195 g
ASPARAGUS AND CHEDDAR STUFFED CHICKEN BREASTS
This is commonly sold in our local meat departments during the spring, but making your own at home will coast half as much as what you would pay buying it in the meat department.
Provided by debbie lopez @Debbwl
Categories Chicken
Number Of Ingredients 5
Steps:
- Preheat oven to 350 F.
- Place 3 asparagus spears in the center of each flattened chicken breast and top each with 1/4 cup cheddar cheese.
- Bring in sides of chicken and tie in 1 or 2 places with kitchen string.
- Season to taste (we like quite a bit) with lemon pepper seasoning and place in a baking dish. Add 1/4 inch of water to dish; cover and cook for 20 minutes.
- Remove cover and cook for 20 minutes more or until chicken is cooked through.
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN
Skinless, boneless chicken breasts are pounded thin, rolled around fresh spears of asparagus with mozzarella cheese, and baked for an easy spring dinner that's ready in less than an hour.
Provided by lynnlwhite
Categories Main Dish
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375(F) degrees. Grease an 8x8 baking dish. Place each chicken breast between 2 sheets of heavy plastic (resealable freezer bags) on a solid surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper. Place 4 spears of asparagus down the center of the chicken breast and spread about 1/4 cup of cheese over the asparagus. Repeat with others and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam down in the prepared baking dish and sprinkle each with about 2 T of bread crumbs. Bake in the preheated oven until the juices run clear which pricked with a fork, about 25 mins. An instant read thermometer inserted into the center should read at least 165(F) degrees.
Nutrition Facts : Calories 524 calories, Fat 13.5642400076307 g, Carbohydrate 23.2309900013277 g, Cholesterol 173.448000030676 mg, Fiber 2.71599996566772 g, Protein 73.6122200116282 g, SaturatedFat 6.92851800484778 g, ServingSize 1 1 Serving (385g), Sodium 1035.01328675503 mg, Sugar 20.51499003566 g, TransFat 1.43908800039495 g
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS
Steps:
- 1. Heat oven to 375. Grease 8x8 pan 2. Place each chicken breast between two sheets of heavy plastic on a solid level surface. Firmly pound the chicken with the smooth side o a meat mallet to a even thickness of about 1/4 inch. Sprinkle each side with salt and pepper. 3. Place 4 spears of asparagus down the center of a chicken breast and spread about 1/4 cup of cheese over the asparagus. Repeat with the other chicken breast and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in baking dish and sprinkle each with about 2 T of bread crumbs. 4. Bake in oven until juices n clear when pricked with a fork, about 25 minutes. If using thermometor, 165 degrees.
Nutrition Facts : Calories 301 calories, Fat 10.8734400076307 g, Carbohydrate 6.3648900013277 g, Cholesterol 104.798000030676 mg, Fiber 0.34300000667572 g, Protein 41.9907200116282 g, SaturatedFat 6.22140800484778 g, ServingSize 1 1 Serving (182g), Sodium 587.643286755029 mg, Sugar 6.02188999465198 g, TransFat 0.900078000394954 g
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ASPARAGUS STUFFED CHICKEN RECIPE | MYRECIPES
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Servings 4Total Time 35 mins
- Preheat oven to 425°F. Place 1 chicken breast at a time in a ziplock plastic bag, and flatten to 1/2-inch thickness, using flat side of a meat mallet.
- Place flattened chicken breasts on a work surface. Sprinkle evenly with salt, Italian seasoning, pepper, and garlic. Layer 3 provolone slices on top of each (slices will overlap). Top each with 8 asparagus spears in a “bundle.” Roll up, and place, seam side down on a baking sheet lined with parchment paper. Secure with wooden picks. Brush tops of chicken with olive oil.
- Bake in preheated oven until chicken is cooked through and a thermometer inserted in thickest portion of chicken registers 165°F, 14 to 16 minutes. Remove from oven, and let rest 5 minutes. Remove toothpicks. Serve with lemon wedges.
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