ASPARAGUS STUFFED CHICKEN BREAST
Easy to make chicken recipe stuffed with asparagus, cheese, and sun-dried tomatoes.
Provided by Rena
Categories Main Course
Time 40m
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 F.
- Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
- Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
- Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
- Close the pocket with a toothpick. Heat oil in a large and cast-iron skillet over medium-high heat.
- Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
- Bake the chicken for 15-20 minutes, or until it is cooked through and no longer pink in the inside. Enjoy!
Nutrition Facts : Calories 277 kcal, Carbohydrate 7 g, Protein 33 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 95 mg, Sodium 328 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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 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.
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
STUFFED CHICKEN BREAST WITH HONEY MUSTARD SAUCE
Sandy Friede NEWBURYPORT, MASSACHUSETTS Here's a savory entree that's easy to make but elegant enough for company. I like to double the recipe and then freeze individual size portions for those busy days when I work late and don't have time to cook.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion in 4-1/2 teaspoons butter until tender. Add garlic; saute 1 minute longer. Add spinach and cream cheese; cook and stir over low heat until blended. Remove from the heat; stir in bread crumbs. , Flatten chicken to 1/4-in. thickness; sprinkle both sides with salt and pepper. Place about 1/4 cup spinach mixture down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. , Place seam side down in a greased 11x7-in. baking dish. Melt remaining butter; stir in the honey, mustard and lemon juice. Pour over chicken. , Bake, uncovered, at 350° for 40-50 minutes or until meat is no longer pink, basting every 15 minutes with pan juices. Discard toothpicks.
Nutrition Facts : Calories 455 calories, Fat 25g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 664mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 2g fiber), Protein 39g protein.
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