Roasted Red Pepper Asparagus Stuffed Chicken Breasts Recipes

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.

BAKED CHICKEN BREAST

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
• Place the chicken breast on the tray - if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a little sea salt and black pepper and, if you wish, one of the seasoning suggestions.
• Bake for 16-22 minutes, depending on size and thickness. (Thicker chicken breasts will take longer to cook.) A 150-200g/5½-7oz skinless chicken breast fillet will need 16-18 minutes; a 200-250g/7-9oz one 18-20 minutes; and a 250-300g/9-10½ one 20-22 minutes. If cooking more than four breasts at a time, increase the cooking time by 5 minutes, and don't forget to check that each breast is cooked through.
• If you have a digital food thermometer, test the internal temperature through the thickest part of each chicken breast. It should reach at least 75C. Alternatively, pierce the thickest part of the breast with a skewer and check that the juices run clear; make sure there is no pinkness remaining when the chicken is sliced. If there is, put the chicken back in the oven for a few minutes.
• Leave to rest on the tray for 5 minutes before serving. If serving the chicken cold, pat it lightly with kitchen paper after resting and leave to cool.