CHICKEN BREAST STUFFED WITH ASPARAGUS, PROVOLONE AND PROSCIUTTO
This simple recipe takes only about an hour. Delicious and light. I don't submit many recipes, but my wife insisted I submit this one. It is a "winner".
Provided by Classic Chef
Categories Chicken Breast
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Grease an 8x8 (or larger) baking dish.
- Place each breast in a 1 gallon storage bag on a solid, flat surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4" to 3/8". Sprinkle each side with salt and pepper.
- Wrap 4-6 asparagus spears with Prosciutto, then carefully wrap that with Provolone. Wrap the chicken breast around the asparagus, provolone, prosciutto roll to make a compact roll. Place the rolls, seam side down, in the prepared baking dish. Sprinkle each with a generous amount of the bread crumbs. Cover asparagus tips with a small piece of tin foil.
- Bake in the preheated oven until the juices run clear (about 50 minutes). Place one additional piece of prosciutto and 2-3 pieces of provolone on top of the chicken. Continue to bake for 10 additional minutes.
- You now have a beautifully presented piece of gorgeously tasting art. This completed work will serve 2-4, depending on your appetite.
- Serve with cannellini bean, tomato side dish (1 can cannellini, 1 can petite diced tomatoes, 1 tsp sage, 1 tsp oregano, and 1/2 onion) slow cooked for 30 minutes.
- Delicious - I hope you enjoy.
Nutrition Facts : Calories 855.1, Fat 52, SaturatedFat 25.7, Cholesterol 223.9, Sodium 1780.5, Carbohydrate 14.5, Fiber 4.8, Sugar 3.8, Protein 82.4
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
ASPARAGUS STUFFED CHICKEN BREASTS
This is a nice "date night" main course. The recipe is from a local newspaper, with some adjustments.
Provided by D. Todd Miller
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- Flatten chicken to 1/4 inch thickness. Spread with mustard and sprinkle with onion.
- Place asparagus spears down the center of the chicken. Fold chicken over and secure with toothpicks if necessary.
- Place seam side down in an ungreased 8-in. square oven-safe dish. Pepper chicken to taste. Sprinkle with cracker crumbs.
- Bake uncovered at 350 for 20-25 minutes, or until chicken juices run clear. Keep chicken warm.
- For sauce, melt butter in a small saucepan. Gradually whisk in egg yolks, lemon juice, water, and salt.
- Cook sauce uncovered until mixture is thickened, stirring to prevent sticking and scorching.
- Remove toothpicks from chicken. Spoon sauce over chicken. Sprinkle with toasted almond slivers and serve.
Nutrition Facts : Calories 539.5, Fat 40.9, SaturatedFat 17.7, Cholesterol 302.5, Sodium 689.8, Carbohydrate 11.6, Fiber 3.9, Sugar 2.7, Protein 34
ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
GRILLED HERB CHICKEN AND ASPARAGUS
Steps:
- 1.Place chicken in large resealable plastic bag. Add ¼ cup of the marinade; turn to coat well. Place asparagus in a second resealable plastic bag. Add remaining ¼ marinade; turn to coat. Refrigerate chicken and asparagus 30 minutes.
- 2.Remove chicken and asparagus from marinade. Discard chicken marinade; reserve asparagus marinade.
- 3.Grill chicken over medium heat 6 to 7 minutes per side or until cooked through. Grill asparagus 4 minutes or until tender-crisp, turning occasionally. Brush chicken and asparagus with reserved marinade. If desired, grill lemon slices 30 seconds per side. Serve chicken with asparagus. Garnish with lemon slices.
ASPARAGUS-STUFFED CHICKEN BREAST
Delicious asparagus-stuffed chicken breasts.
Provided by Cynthia_033
Categories Stuffed Chicken Breasts
Time 1h20m
Yield 4
Number Of Ingredients 20
Steps:
- Prepare filling: Melt butter in a skillet over medium heat. Add shallots and saute until tender and translucent, about 6 minutes; be careful not to brown them. Stir in asparagus and garlic; cook for 2 minutes. Transfer to a bowl and let cool, about 5 minutes.
- Add goat cheese, parsley, lemon zest, salt, and pepper to the cooled shallots and mix to combine.
- Prepare chicken: Slice horizontally through each chicken breast, starting at the thinner edge and going 2/3 of the way through so they can open like a book.
- Spread 1/4 of the filling over the inside of each breast, leaving a 1/2-inch border uncovered. Close breasts to enclose the filling and secure with a toothpick if desired. Sprinkle 1/2 teaspoon each salt and pepper over the breasts.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large, oven-proof, nonstick skillet over medium-high heat. Arrange seasoned chicken, skin-side down, in the hot pan. Cook until golden brown, about 3 minutes. Gently turn and cook for 3 more minutes.
- Transfer the skillet to the preheated oven and bake until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and transfer to a platter to keep warm.
- Add butter to the same skillet and melt over medium-high heat. Add shallots and cook until tender but not browned, about 6 minutes. Pour wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Reduce heat and maintain a simmer for 3 minutes.
- Whisk egg yolks with remaining 1/2 teaspoon each salt and pepper in a small bowl. Pour about 1/4 cup of the hot sauce into the egg yolk mixture and whisk quickly to combine. Add egg yolk mixture to the skillet, whisking continuously without letting it boil. Cook until sauce is thick enough to coat the back of a spoon, about 3 minutes. Stir in parsley and tarragon.
- Serve warm sauce over chicken.
Nutrition Facts : Calories 438.6 calories, Carbohydrate 14.8 g, Cholesterol 213.6 mg, Fat 20.3 g, Fiber 3 g, Protein 38.6 g, SaturatedFat 9.5 g, Sodium 1167.9 mg, Sugar 4.8 g
SALT-BAKED CHICKEN BREAST STUFFED WITH ASPARAGUS
Baked in coarse salt to seal in the juices, these lemon-topped rounds of tender chicken reveal an asparagus-and-Parmesan stuffed center.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 20
Steps:
- Prepare the chicken: Cut all breast meat from bone in one piece, leaving the skin intact. Cut off tenders from breast. Remove enough thigh meat (without skin) to measure about 1/2 pound; cut into 1-inch pieces, and refrigerate until ready to use. Using a sharp knife, butterfly the thickest part of the breast, and fold thin parts down so that breast is of even thickness all over. Cover with plastic wrap, and refrigerate until cold.
- Meanwhile, make the filling: Bring a large stockpot of water to a boil; add 1 tablespoon salt. Prepare an ice-water bath; set aside. Add asparagus to the boiling water, and cook until asparagus is bright green and tender, 2 to 3 minutes. Plunge asparagus into ice-water bath to stop the cooking. Drain, and pat dry with paper towels; set aside.
- Heat oil in a medium skillet over medium-low heat. Add leek and garlic; season with salt and pepper. Cook, stirring occasionally, until leek is soft and translucent, about 5 minutes. Remove from heat, and let stand until cool.
- Transfer the leek mixture to a food processor; pulse until coarsely pureed. Add reserved thigh meat, and pulse to combine. Add the cream and 1 teaspoon salt; pulse. Add the Parmesan cheese, breadcrumbs, and lemon juice, and pulse until filling is fully combined and finely chopped (you should have about 1 cup filling); set filling aside.
- Preheat oven to 400 degrees. Stuff the chicken: Using your fingers, loosen skin from breast meat. Slide 3 lemon slices and 1 tarragon sprig between skin and meat of each side of breast. Lay breast, skin side down, on a double layer of cheesecloth (about 18 by 24 inches). Spread 3/4 cup reserved filling over center of breast. Arrange about 10 asparagus spears over filling; reserve remaining asparagus for serving. Spread remaining 1/4 cup filling over top of asparagus.
- Fold both sides of breast toward center to enclose filling; secure with toothpicks. Cover any skinless areas of meat with remaining lemon slices. Wrap chicken tightly in the cheesecloth, and tie up with kitchen twine, forming a log (about 9 inches long and 5 inches in diameter). The chicken can be prepared ahead up to this point and refrigerated, wrapped in plastic, up to 1 day.
- Make the crust: Using your hands, combine salt, egg whites, and 2 tablespoons water. Stir in tarragon leaves. Using about 1/2 cup of the salt mixture, make a bed in a large baking dish. Place cheesecloth-wrapped chicken, seam side down, on top of salt. Pat remaining salt mixture over chicken, covering it completely with a 1/2-inch-thick layer.
- Bake the chicken until an instant-read thermometer inserted through the crust into the center of filling registers 155 degrees, about 1 hour 10 minutes (begin checking after 1 hour). Remove chicken from oven; let stand at room temperature until thermometer reaches 165 degrees, about 10 minutes.
- Break off crust; discard. Let chicken stand for at least 30 minutes before slicing. Remove cheesecloth, and discard. Transfer chicken to a cutting board, and cut into 1/2-inch-thick slices. Drizzle remaining asparagus with oil and lemon juice, and sprinkle with salt. Serve chicken warm or at room temperature with the asparagus. Serve wild mushrooms with red onions and scallions on the side.
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 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
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- Preheat oven to 425°F. Place 1 chicken breast at a time in a ziplock plastic bag, and flatten to 1/2-inch thickness, using flat side of a meat mallet.
- Place flattened chicken breasts on a work surface. Sprinkle evenly with salt, Italian seasoning, pepper, and garlic. Layer 3 provolone slices on top of each (slices will overlap). Top each with 8 asparagus spears in a “bundle.” Roll up, and place, seam side down on a baking sheet lined with parchment paper. Secure with wooden picks. Brush tops of chicken with olive oil.
- Bake in preheated oven until chicken is cooked through and a thermometer inserted in thickest portion of chicken registers 165°F, 14 to 16 minutes. Remove from oven, and let rest 5 minutes. Remove toothpicks. Serve with lemon wedges.
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