Name: Asparagus-Stuffed Chicken Breast
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 8 fresh asparagus spears -; 2 boneless skinless chicken breast halves (5 ounces each) -; 1 tablespoon Dijon mustard -; 4 fresh sage leaves -; 2 slices provolone cheese (1 ounce each) -; 2 slices deli ham (3/4 ounce each) -; 1/4 cup all-purpose flour -; 1 large egg, lightly beaten -; 1/2 cup dry bread crumbs -; 1/4 cup grated Parmesan cheese -; 1-1/2 teaspoons butter -; 1-1/2 teaspoons olive oil -; 1/4 cup white wine or chicken broth -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus-Stuffed Chicken Breast

1. 8 fresh asparagus spears -

2. 2 boneless skinless chicken breast halves (5 ounces each) -

3. 1 tablespoon Dijon mustard -

4. 4 fresh sage leaves -

5. 2 slices provolone cheese (1 ounce each) -

6. 2 slices deli ham (3/4 ounce each) -

7. 1/4 cup all-purpose flour -

8. 1 large egg, lightly beaten -

9. 1/2 cup dry bread crumbs -

10. 1/4 cup grated Parmesan cheese -

11. 1-1/2 teaspoons butter -

12. 1-1/2 teaspoons olive oil -

13. 1/4 cup white wine or chicken broth -

How to cook deliciously - Asparagus-Stuffed Chicken Breast

1. Stage

In a large skillet, bring 1/2 inch water to a boil. Add the asparagus and cover. Boil for three minutes, then drain and immediately place the asparagus in ice water. Drain and pat dry. Editor's Tip: When learning how to blanch vegetables, it is important to dunk them in an ice bath after boiling. This crucial step halts the cooking process, which helps the vegetables retain their vibrant color and peak flavor.

2. Stage

Flatten the chicken breast halves to 1/4-inch thickness. Editor's Tip: Rather than pounding the chicken breast halves flat, you can butterfly chicken breasts instead.

3. Stage

Next, spread 1-1/2 teaspoons Dijon mustard over one side of each chicken breast. Then, down each center, place two sage leaves, one slice of provolone, one piece of ham and four asparagus spears. Fold the chicken over the asparagus and then secure it with toothpicks to seal.

4. Stage

Place the flour and beaten eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs and Parmesan. Coat each chicken and asparagus bundle with flour, then dip it in the egg. Next, dredge the asparagus-stuffed chicken breast through the bread crumb mixture, pressing gently to help the mixture adhere to the surface of the chicken.

5. Stage

Preheat the oven to 350°F. Meanwhile, in a skillet over medium-high heat, warm the oil and melt the butter. Then, brown each asparagus-stuffed chicken bundle on all sides. Transfer to an 8-inch square baking dish coated with cooking spray.

6. Stage

Next, add the wine to the skillet, stirring with a wooden spoon to scrape and loosen any browned bits from the pan. Pour the sauce over the chicken. Editor's Tip: When scraping the brown bits (also known as fond) from the pan, let the wine simmer for a minute or two so the alcohol burns off.

7. Stage

Transfer the chicken to the preheated oven and bake for 20 to 25 minutes or until the chicken is no longer pink. Discard the toothpicks, arrange the stuffed asparagus chicken breast on a platter and serve.