Stuffed Chicken Breasts with Asparagus and Parmesan Rice recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 4 skinless, boneless chicken breast halves 1 tablespoon extra-virgin olive oil, or more as needed 1 cup chopped fresh asparagus ¼ teaspoon garlic powder, or to taste salt and ground black pepper to taste 4 slices deli ham ½ cup shredded Cheddar cheese 2 tablespoons butter, divided 2 cups chicken broth 1 tablespoon butter 1 cup uncooked white rice 1 (14.5 ounce) can diced tomatoes with onion and celery, drained ⅓ cup grated Parmesan cheese, or to taste
Nutrition Info
- 572.9 caloriescarbohydrate: 43.8 gcholesterol: 129.2 mgfat: 24.4 gfiber: 2.5 gprotein: 40.7 gsaturatedFat: 11.8 gservingSize: -sodium: 1355.7 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Stuffed Chicken Breasts with Asparagus and Parmesan Rice
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.
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.
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. Serve stuffed chicken breasts on the cooked rice.