Login
Create Account
Stuffed Chicken Breast with Asparagus and Parmesan Rice
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Stuffed Chicken Breast with Asparagus and Parmesan Rice
-
Main Ingredient
Chicken and Rice
-
Category: Main Dish
-
Cuisine: American
-
Prep Time: 20 min(s)
-
Cook Time: 30 min(s)
-
Recipe Type: Private
-
Source:
-
Tags:
-
Notes:
I preferred sliced gouda on the chicken.
-
Posted By: bsanders89
-
Posted On: Jan 08, 2015
Number of Servings:
Ingredients:
- 4 - Chicken Breasts Skinless
- 1 tablespoons - Olive Oil
- 1 cups - asparagus fresh
- 1/4 teaspoons - garlic powder
- - salt & pepper
- 4 slices - deli ham
- 1/2 cups - cheddar cheese (or whatever you like) shredded
- 2 tablespoons - butter divided
- 2 cups - chicken broth
- 1 tablespoons - butter
- 1 cups - rice uncooked
- 1 cans - tomatoes (with celery, onion) 14.5 oz can
- 1/3 cups - Parmesan Cheese grated
Directions:
1) Preheat oven to 350 degrees F (175 degrees C).
2) 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.
3) 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.
4) 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.
5) 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.
6) 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.
7) Serve stuffed chicken breasts on the cooked rice.
Comments