Asparagus Stuffed Chicken Breast Recipe: A Delectable Delight

Introduction

In the realm of culinary delights, few dishes can rival the elegance and flavor of an Asparagus Stuffed Chicken Breast. This recipe combines the tenderness of chicken with the earthy freshness of asparagus, resulting in a mouthwatering masterpiece that’s perfect for any occasion. In this article, we’ll take you through the steps to create this delectable dish, ensuring that your next meal is a memorable one.

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather all the ingredients required for this delightful dish:

For the Chicken:

1. 4 boneless, skinless chicken breasts
2. 1 teaspoon of olive oil
3. Salt and pepper to taste

For the Asparagus Stuffing:

1. 1 bunch of fresh asparagus spears
2. 1/2 cup of cream cheese
3. 1/4 cup of grated Parmesan cheese
4. 2 cloves of garlic, minced
5. 1 tablespoon of fresh lemon juice
6. Salt and pepper to taste

Preparing the Asparagus Stuffing

The heart of this recipe lies in the savory asparagus stuffing. Follow these steps to prepare it:

Step 1: Blanch the Asparagus

1. Begin by blanching the asparagus. Boil a pot of water and add a pinch of salt. Submerge the asparagus spears for about 2-3 minutes until they turn vibrant green. Then, immediately transfer them to a bowl of ice water to stop the cooking process.

Step 2: Make the Creamy Filling

1. In a mixing bowl, combine the cream cheese, grated Parmesan cheese, minced garlic, and fresh lemon juice. Mix them until you get a smooth and creamy consistency.
2. Season the mixture with salt and pepper to taste.

Step 3: Assemble the Stuffing

1. Take a blanched asparagus spear and spread a generous amount of the creamy mixture along its length.
2. Gently wrap each asparagus spear with a chicken breast.

Cooking the Stuffed Chicken

Now that the asparagus stuffing is ready, let’s move on to cooking the chicken breasts:

Step 1: Preheat the Oven

1. Preheat your oven to 375°F (190°C).

Step 2: Sear the Chicken

1. Heat olive oil in an ovenproof skillet over medium-high heat.
2. Add the stuffed chicken breasts and sear them for 2-3 minutes on each side until they turn golden brown.

Step 3: Bake to Perfection

1. Once seared, transfer the skillet to the preheated oven.
2. Bake the chicken for approximately 25-30 minutes or until the internal temperature reaches 165°F (74°C).

Serving Your Culinary Masterpiece

Your Asparagus Stuffed Chicken Breast is now ready to dazzle your taste buds. Serve it hot and garnish with fresh herbs or a drizzle of lemon juice for an extra burst of flavor.

Conclusion

In the world of culinary wonders, the Asparagus Stuffed Chicken Breast stands as a testament to the harmonious blend of flavors and textures. This dish is not only a treat for your taste buds but also a delight to the eyes. Whether it’s a special occasion or a casual family dinner, this recipe is sure to leave a lasting impression.

FAQs

1. Can I use frozen asparagus for this recipe?
   • While fresh asparagus is recommended for the best results, you can use frozen asparagus in a pinch. Just make sure to thaw and pat them dry before blanching.
2. What can I substitute for cream cheese?
   • You can replace cream cheese with ricotta cheese or Greek yogurt for a slightly different flavor profile.
3. How can I add a crispy crust to the chicken?
   • To add a crispy texture to the chicken, you can coat it with breadcrumbs or panko crumbs before searing.
4. Can I make this dish ahead of time?
   • Yes, you can prepare the stuffed chicken breasts in advance and refrigerate them until you’re ready to cook. Just remember to adjust the cooking time accordingly.
5. What sides go well with Asparagus Stuffed Chicken Breast?
   • This dish pairs perfectly with sides like roasted potatoes, steamed vegetables, or a fresh salad.

Source: healthyfitnessmeals.com

Yield: 4

Creamy Parmesan Carbonara Chicken recipe

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Creamy Parmesan Carbonara Chicken is a delightful dish that combines tender chicken with a rich, creamy carbonara sauce. This recipe is perfect for both weeknight dinners and special occasions, offering a comforting and indulgent meal that everyone will love.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• For The Chicken:
• 2 boneless skinless chicken breasts large, halved horizontally to make 4 filets
• 2 tablespoons all-purpose flour or plain, heaped
• 3 tablespoons parmesan cheese finely grated fresh
• 1 teaspoon salt
• 1 pinch cracked pepper
• For The Sauce:
• 1 tablespoon olive oil
• 2 teaspoons butter or sub with oil
• 8 ounces bacon trimmed of fat and cut into strips (I use shortcut bacon in Australia)
• 1 onion small, chopped
• 6 cloves garlic large, minced or finely chopped
• 1-½ cups half and half or use reduced fat cream or evaporated milk
• ½ cup parmesan cheese finely grated fresh
• ½ teaspoon cornstarch cornflour mixed with 2 teaspoons of water

Instructions

• Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture; shake off excess and set aside.

• Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.

• Add the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).

• Add the chicken back into the pan to serve.

• Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.