ASPARAGUS STUFFED CHICKEN BREAST RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, lemon zest, asparagus, provolone cheese, garlic powder, paprika, olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425˚F (220˚F).
- On a cutting board, cut the chicken breasts in half, lengthwise, leaving it intact on one side.
- Season the inside of the chicken with salt and pepper.
- Sprinkle the lemon zest on the interior of the chicken. Top with piece of provolone and three stalks of asparagus, then fold the chicken over enclosing the filling.
- Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
- Heat a large oven-safe skillet over medium-high heat, and add the oil. Add the chicken to the pan, and cook for 3 to 5 minutes, until golden brown.
- Flip the chicken over and cook for an additional 3 to 5 minutes.
- Cover the skillet with aluminum foil and place in the oven for 15 minutes, or until the internal temperature reaches 155˚F (70˚C).
- Remove the skillet and let sit, covered, for 5 minutes.
- Remove the foil, and serve.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 2 grams, Fat 6 grams, Fiber 1 gram, Protein 37 grams, Sugar 0 grams
CHICKEN STUFFED WITH ASPARAGUS & FETA
Stuff chicken breasts with garlic, lemon zest, feta cheese and crisp-tender asparagus to make this simple but elegant dinner party dish.
Provided by My Food and Family
Categories Chicken Breast
Time 55m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Heat 1 Tbsp. oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until golden brown on both sides. Remove from skillet.
- Add remaining oil, asparagus and shallots to skillet; cook and stir 5 min. or until asparagus is crisp-tender, adding garlic to the skillet for the last minute. Stir in feta, 2 Tbsp. parsley and lemon zest; remove from heat.
- Cut lengthwise slice in thickest side of each chicken breast, being careful not to cut through to opposite side. Stuff pockets with asparagus mixture; close pockets and secure with wooden toothpicks. Place in 13x9-inch baking dish sprayed with cooking spray.
- Bake 20 to 25 min. or until done (165°F). Cool 5 min. Meanwhile, cook and stir broth, cream cheese and lemon juice in same skillet on medium heat 2 to 3 min. or until cream cheese is completely melted and mixture is well blended. Stir in tarragon and remaining parsley.
- Cut chicken breasts in half. Serve topped with sauce.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS
This dish is easy enough for a Tuesday, but looks pretty enough for company. It has a really fresh flavor and goes great with roasted potatoes or rice.
Provided by Madenish
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.
- Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the 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 a chicken breast, and spread about 1/4 cup of mozzarella 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 the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
- Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 390.4 calories, Carbohydrate 13.3 g, Cholesterol 147.3 mg, Fat 10.8 g, Fiber 1.8 g, Protein 57.4 g, SaturatedFat 4.4 g, Sodium 581.1 mg, Sugar 2 g
ASPARAGUS-STUFFED CHICKEN ROLLS
With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken makes any meal feel special. -Louise Ambrose, Kingston, New York
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 460 calories, Fat 21g fat (9g saturated fat), Cholesterol 182mg cholesterol, Sodium 861mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
ASPARAGUS-STUFFED CHICKEN WITH SAUCE
Want to turn chicken into restaurant-quality gourmet fare? You can't get much quicker than Renee Smith's Asparagus-Stuffed Chicken Breasts drizzled with a luscious lemony sauce and sprinkled with toasted almonds. "This easy microwave recipe has been a family favorite for many years," writes Renee from Clinton Township, Michigan. TIP: Serve with Mandarin orange sections to round out the meal.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Flatten chicken to 1/4-in. thickness. Spread with mustard; sprinkle with onion. Place asparagus spears down the center of chicken; fold over and secure with toothpicks if necessary. , Place seam side down in an ungreased 8-in. square microwave-safe dish. Sprinkle with cracker crumbs. Microwave, uncovered, on high for 6-8 minutes or until chicken juices run clear. Keep warm., For sauce, in a small microwave-safe bowl, melt butter. Gradually whisk in egg yolks, lemon juice, water and salt. Microwave, uncovered, at 30% power for 30 seconds or until mixture reaches 160° and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Discard toothpicks.
Nutrition Facts : Calories 495 calories, Fat 39g fat (17g saturated fat), Cholesterol 321mg cholesterol, Sodium 696mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.
FETA-STUFFED CHICKEN BREAST
Boneless chicken breast stuffed with feta cheese. Great for entertaining.
Provided by TruBlue
Categories Stuffed Chicken Breasts
Time 35m
Yield 10
Number Of Ingredients 9
Steps:
- Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
- Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
- Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
- Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
- Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 3.9 g, Cholesterol 123.3 mg, Fat 12.3 g, Fiber 0.2 g, Protein 44.1 g, SaturatedFat 5.4 g, Sodium 474.3 mg, Sugar 1.4 g
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