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Monday, November 6, 2017

Asparagus & Cheese Stuffed Chicken Breast

This fancy-looking chicken dinner is ready in 
under 30 minutes. It's cheesy, tender, juicy
deliciousness will make it a favorite dinner 
any night of the week. Plus it's impressive 
enough for entertaining. 
Start by butterfly-cutting the chicken breasts.
Give the chicken a spritz of lemon juice, then 
season well with salt and pepper.
 Lay the cheese and about 3-4 trimmed stalks 
of asparagus in the center of each breast. 
Fold over to enclose the filling. 
Generously season the outside of the chicken
 with salt, pepper, garlic powder, and paprika. 
Rub in the seasoning. 
Heat a large cast iron skillet, or any oven-proof
skillet over medium-high. Add 1 T olive oil to the
pan and swirl around to coat the bottom of the 
skillet. Carefully add the chicken and cook 3-5 
minutes until the chicken easily releases from 
the pan and the bottom is golden brown. 
Carefully turn and  brown the other 
side for 3-5 minutes. 
Cover the pan with foil and put into a 425º oven
for 15 minutes to finish cooking. Remove from 
pan and let rest for 5 minutes. Start the rice
 cooking when the chicken goes in the oven. 
You'll get some nice pan juices. Add a spritz of
lemon juice to the the pan and whisk to combine. 
Pour the juices over the chicken. 
I like to serve this on a bed of rice pilaf. 
 You could add a salad and crescent rolls for company.
 I love the combination of flavors and the
oozy-melty provolone cheese. 

Asparagus & Cheese Stuffed Chicken Breast
2 chicken breasts, butterfly cut
2 slices provolone cheese
6-8 asparagus spears, ends snapped off
1 t salt
½ t pepper
1 t garlic powder
1 t paprika
2-4 lemon juice
1 T olive oil
Preheat oven to 425)
1. Cut the chicken breasts in half lengthwise.
Open the breast and pound if necessary for an
even thickness.
2. Give the chicken a spritz of lemon juice then
season well with salt and pepper.
3. Lay the cheese and about 3-4 trimmed stalks of
asparagus in the center of each breast.
Fold over to enclose the filling.
4. Season the outside of the chicken well with
salt, pepper, garlic powder, and paprika.
Rub in the seasoning.
5. Heat a large cast iron skillet, or any oven-proof
skillet over medium-high. Add 1 T olive oil to the
pan and swirl around to coat the bottom.
6. Carefully add the chicken and cook 3-5 minutes
until golden brown on the bottom and the chicken
easily released from the pan. Carefully turn over
and brown the other side for 3-5 minutes.
7. Cover the pan with foil and put into a 425º oven
 for 15 minutes to finish cooking.
8. Remove chicken from the skillet and let rest for
5 minutes. Add a spritz of lemon juice to the
pan juices and whisk to combine. Pour the juices
over the chicken. Serve on a bed of rice pilaf.
2 servings

Enjoy!



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3 comments:

  1. Always pleased to see a blog post from you. This looks good and perfect for guests. At the end of cooking and resting how do you describe the texture of the asparagus? Firm, crunchy or cooked through without being soft? Thanks.

    ReplyDelete
  2. Wow mouthwatering and very tasty looking recipe I will definitely try this at home. Do you have Pakistani Cooking Recipes.

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