ASPARAGUS-STUFFED CHICKEN BREAST

Asparagus-Stuffed Chicken Breast image

Delicious asparagus-stuffed chicken breasts.

Provided by Cynthia_033

Time 1h20m

Yield 4

Number Of Ingredients 20

Ingredients

1 tablespoon butter
½ cup minced shallots
1 bunch fresh asparagus, trimmed and halved
1 clove garlic, minced
½ cup crumbled goat cheese
1 tablespoon chopped fresh parsley
2 teaspoons lemon zest
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
4 (5 ounce) boneless chicken breast halves, with skin
1 tablespoon olive oil
1 teaspoon sea salt, divided
1 teaspoon freshly cracked black pepper, divided
1 tablespoon butter
½ cup minced shallots
1 cup white wine
1 cup chicken broth
2 large egg yolks
1 tablespoon roughly chopped fresh parsley
1 teaspoon finely chopped fresh tarragon

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