Creamy Asparagus Stuffed Chicken Breast Recipes

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).

CHICKEN WITH ASPARAGUS AND LEMON CRèME FRAîCHE SAUCE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.
• Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5-10 minutes or until lightly golden-brown.
• Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan.
• Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.
• Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.
• Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top.

STUFFED CHICKEN BREAST

Steps:

• 1. Preheat oven to 375 degrees. Mix cream cheese, garlic, chili powder, and 1/2 cup shredded cheese.
• 2. Butterfly breasts and stuff pockets. Put in baking dish, cover, bake for 45 minutes.
• 3. Cook up bacon 5 minutes before serving. Cover chicken with remaining cheese, green onions, and bacon bits before serving. *HINT* Directly out of the oven, I add the cheese, bacon, and onions (in that order) on top of the chicken, put the lid back on, and wait 5 minutes to melt the cheese before dishing and serving.

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 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.