RECIPES
Asparagus Stuffed Chicken Breast
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Asparagus Stuffed Chicken Breast
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 12-16 asparagus spears (3-4 per chicken breast), trimmed
- 1 cup shredded mozzarella cheese (or your preferred cheese)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Seasoning:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare the Chicken Breasts:
- Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each chicken breast. Be careful not to cut all the way through to the other side.
- Season the inside of the chicken breasts with a mixture of garlic powder, onion powder, paprika, dried thyme, dried basil, salt, and black pepper.
- Stuff the Chicken Breasts:
- Place 3-4 asparagus spears and a generous amount of shredded mozzarella cheese inside each chicken breast pocket.
- Close the chicken breasts around the filling, using toothpicks to secure if necessary.
- Season the Chicken Breasts:
- In a small bowl, combine the garlic powder, onion powder, paprika, dried thyme, dried basil, salt, and black pepper.
- Rub this seasoning mix evenly over the outside of each stuffed chicken breast.
- Sear the Chicken:
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat.
- Add the stuffed chicken breasts to the skillet and cook for 3-4 minutes on each side, or until they are golden brown.
- Bake the Chicken:
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Prepare the Sauce:
- While the chicken is baking, prepare the sauce. In a small saucepan, melt the butter over medium heat.
- Add the minced garlic and cook for 1-2 minutes, or until fragrant.
- Stir in the chicken broth and bring to a simmer.
- Add the heavy cream and grated Parmesan cheese, stirring until the sauce is smooth and thickened. Season with salt and pepper to taste.
- Serve:
- Once the chicken is done baking, remove it from the oven and let it rest for a few minutes.
- Drizzle the Parmesan cream sauce over the stuffed chicken breasts.
- Garnish with chopped fresh parsley before serving.
Tips:
- To make the dish even more flavorful, you can add a slice of ham or prosciutto along with the asparagus and cheese inside the chicken breasts.
- For a lighter version, you can use Greek yogurt instead of heavy cream in the sauce.
- Serve the stuffed chicken breasts with a side of mashed potatoes, rice, or a fresh green salad for a complete meal.
Enjoy your delicious Asparagus Stuffed Chicken Breast!
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