ASPARAGUS-STUFFED CHICKEN BREAST WITH WHITE WINE SAUCE

Asparagus-Stuffed Chicken Breast with White Wine Sauce image

Want an impressive dinner for guests? Then this is your go-to recipe. These saucy chicken breasts stuffed with asparagus and provolone will have them asking for seconds! Garnish with additional parsley.

Provided by Amanda Reilly

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h5m

Yield 2

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil, divided
8 stalks fresh asparagus, trimmed
salt and ground black pepper to taste
2 cloves garlic, minced
2 large skinless, boneless chicken breasts
1 tablespoon lemon zest
4 slices reduced-fat provolone cheese
4 toothpicks, or as needed
1 teaspoon garlic powder
1 teaspoon paprika
3 cups chicken broth, divided
1 cup tri-colored quinoa
1 tablespoon butter
½ cup minced shallot
1 cup white wine
1 tablespoon all-purpose flour
1 tablespoon chopped fresh flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add asparagus and season with salt and pepper. Cook for 5 to 6 minutes, turning halfway through. Add garlic and stir to coat. Cook until asparagus is slightly browned, 2 to 3 minutes more. Remove from heat.
Slice chicken breasts partially in half, lengthwise, to create a pocket in each. Season the insides with salt, pepper, and lemon zest. Fill each chicken breast with 4 asparagus stalks and 2 slices provolone cheese. Enclose the filling and use toothpicks to hold chicken closed.
Mix salt, pepper, garlic powder, and paprika together in a small bowl. Use to season the outside of the chicken.
Heat remaining olive oil in the same skillet over medium-high heat. Sear chicken breasts until golden brown, 3 to 5 minutes per side. Transfer chicken to a baking dish.
Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes.
Meanwhile, combine 2 cups chicken broth and quinoa in a saucepan over medium heat. Bring to a boil. Reduce heat to low, cover, and simmer until broth is absorbed, about 15 minutes.
Transfer chicken to a serving plate and cover with aluminum foil to keep warm.
Melt butter in the same skillet over medium-high heat. Add shallot and cook until tender but not browned, about 6 minutes. Stir in wine and remaining chicken broth and bring to a boil. Reduce heat and simmer for 3 minutes. Whisk in flour and season with salt and pepper. Continue whisking, without boiling, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in parsley and serve over chicken and quinoa.

Nutrition Facts : Calories 1075.6 calories, Carbohydrate 76 g, Cholesterol 194.1 mg, Fat 38.2 g, Fiber 8.7 g, Protein 80.8 g, SaturatedFat 11.8 g, Sodium 2239.2 mg, Sugar 7.1 g