Asparagus Stuffed Chicken Breasts Recipes

ASPARAGUS-STUFFED CHICKEN ROLLS

Steps:

• In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

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.

ASPARAGUS AND CHEDDAR STUFFED CHICKEN BREASTS

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.

GARLIC CHICKEN

Steps:

• Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut larger ones in half. Sprinkle chicken with 1/4 teaspoon salt and pepper.
• Heat oil in a large skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
• Add chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.
• Whisk broth, mustard, flour and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).

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

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.

ASPARAGUS AND MOZZARELLA STUFFED CHICKEN

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.