Name: Asparagus-Stuffed Chicken Breast with White Wine Sauce recipe
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

All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes

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

Nutrition Info

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 servingSize: - sodium: 2239.2 mg sugar: 7.1 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 servings

Recipe Note

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.

Alternatives to this recipe

See more alternatives