Asparagus And Cheddar Stuffed Chicken Breasts Food

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ASPARAGUS AND CHEDDAR STUFFED CHICKEN BREASTS



Asparagus and Cheddar Stuffed Chicken Breasts image

This is commonly sold in our local meat departments during the spring, but making your own at home will coast half as much as what you would pay buying it in the meat department.

Provided by debbie lopez @Debbwl

Categories     Chicken

Number Of Ingredients 5

4 - chcken breasts, flattened with a meat mallet
12 - thin asparagus spears
1 cup(s) cheddar cheese, shredded
- lemon pepper
- kitchen string

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.

CHICKEN AND ASPARAGUS BUNDLES



Chicken and Asparagus Bundles image

My husband is a big asparagus fan, so I had to try this recipe. It's a mainstay when I want something unusual but simple for guests. For variety, you can leave off the sauce and serve the bundles chilled for lunch. -Donna Lohnes of Wooster, Ohio

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
20 fresh asparagus spears (about 1 pound), trimmed
4-1/2 teaspoons olive oil
2 teaspoons lemon juice
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
1/4 cup chopped green onions
2 teaspoons cornstarch
1 cup chicken broth

Steps:

  • Flatten chicken breasts to 1/2-inch. Wrap each around five asparagus spears; secure with toothpicks. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Combine the oil, lemon juice and seasonings; pour over bundles. Cover asparagus tips with foil., Cover and bake at 350° for 15 minutes. Uncover; sprinkle with the onions. Bake 12-15 minutes longer or until chicken is no longer pink and asparagus is crisp-tender. Remove bundles to a serving platter and keep warm., In a small saucepan, combine cornstarch and broth until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove toothpicks. Serve with sauce.

Nutrition Facts : Calories 207 calories, Fat 7g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 316mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges

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