Best Asparagus Stuffed Chicken Breasts Recipes

ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F degrees.
• Rinse chicken breasts and dry with paper towel.
• Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
• One at a time place chicken breast halves between pieces of plastic wrap, inside up.
• Pound carefully with a meat mallet to about 1/4 inch thickness.
• Remove top pieces of plastic wrap.
• Sprinkle salt and pepper over chicken to taste.
• Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
• Place Swiss cheese slices over prosciutto.
• Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
• Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
• Roll as tightly as possible, use toothpicks to close if necessary.
• Repeat for all 4 breasts.
• Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
• Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
• Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
• Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
• On medium heat, simmer until reduced by half, about 10 minutes.
• Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
• Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
• Remove roll ups to platter, let rest for 10 minutes.
• With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
• Arrange on platter cut side up, overlapping in 4 rows.
• Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
• Serve warm or cold.

ASPARAGUS AND MOZZARELLA STUFFED CHICKEN BREASTS

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).

CHICKEN BREASTS STUFFED WITH ASPARAGUS

Steps:

• 1. Combine the butter, mustard,garlic and wine. Dip the flattened chicken breasts in this mixtureto coat them. Place 3 asparagus spears on each breast and roll up securing with a toothpick. Mix the crumbs with the parmesan cheese and parsley. Roll the stuffed breasts in this mixture. Bake at 30 mins at 350 till brown and chicken is cooked through. You can serve hollandaise sauce over this after placing the chicken on a bed of rice if you choose. We like it with a cheese sauce.

STUFFED CHICKEN BREASTS WITH ASPARAGUS AND PARMESAN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken breasts 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 a thickness of 1/4 inch.
• Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
• Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
• Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
• While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.

CHICKEN BREASTS STUFFED WITH ASPARAGUS AND PARMESAN

Steps:

• Preheat oven to 400 degrees F. Trim the bottoms of the asparagus and steam the spears for 4 minutes. Shock in cold water and drain.
• Season the inside of each chicken breast with salt and pepper, basil and oregano. Sprinkle 1/4 cup of the cheese evenly inside each breast. Top each with 4 asparagus spears and fold the chicken back together.
• Spray a baking sheet with the cooking spray. Place the chicken on the sheet and top with Parmesan cheese. Spray lightly with cooking spray. Bake for 12 minutes.

ASPARAGUS & MOZZARELLA STUFFED CHICKEN BREASTS

Steps:

• 1. Preheat oven 375 degrees Grease an 8x8" baking dish
• 2. lace each chicken breast between 2 sheets of heavy plastic on a level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of 1/4". Sprinkle each side with salt & pepper.
• 3. Place 4 spears of asparagus down the center of the 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 rol. Place the rolls seam side down in the prepared baking dish and sprinkle each with about 2 tablespoons of breadcrumbs
• 4. Bake in the preheated oven until the juices run clear when pricked with a fork about 25 minutes. An instant read thermometer inserted should read 165 degrees

ASPARAGUS STUFFED CHICKEN BREASTS

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.

ASPARAGUS AND CHEDDAR STUFFED CHICKEN BREASTS

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 BREASTS STUFFED WITH ASPARAGUS

Steps:

• Prepare chicken and asparagus.
• Combine butter, mustard, garlic and wine in a pie plate.
• Dip the chicken breast in butter mixture to coat them.
• Place 3 asparagus spears on each breast and roll, securing with a toothpick.
• Mix bread crumbs, parmesan and parsley together in a different pie plate.
• Roll chicken breasts in the bread crumb mixture.
• Bake 30 minutes at 350.
• I serve this with blender hollandaise sauce and lemon rice.
• Blender Hollandaise Sauce:.
• Heat butter to a full boil, being careful not to brown.
• Combine all other ingredients in blender with blender turned on high, slowly pour butter into yolk mixture in a thin stream until all is added.
• Keeps well in refrigerator for several days.
• When reheating, heat over hot (not boiling water) in top of double boiler.
• Makes 1 1/4 cups of sauce.

ASPARAGUS-STUFFED CHICKEN BREASTS

Steps:

• Flatten chicken to 1/4 inch 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 inch square microwave-safe dish. Sprinkle with cracker crumbs. Microwave uncovered on high 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 160F and is thickened, stirring once. Spoon over chicken. Sprinkle with almonds. Remove toothpicks.

ASPARAGUS STUFFED CHICKEN BREASTS

Steps:

• Place breast between two sheets of wax paper and gently pound with the side of a glass until it is at least 1 1/2 times its original size
• Lay a few strings of the cheese across the center of the breast, then place asparagus tips on the cheese. Lay a few more strings of cheese over the asparagus.
• Roll the chicken breast up around the cheese and asparagus. I usually skewer the ends with a toothpick - just remember to pull it out before serving.
• Lay remaining cheese strings in a crisscross pattern across the top. Sprinkle with herbs and spices.
• Lightly spray baking dish with olive oil and place the stuffed breast in the center of the dish. Bake at 350 for about 40 minutes. Serve with a side salad and enjoy!