Monday, November 9, 2009

What's for Dinner? Stuffed Chicken Breasts

stuffed chicken7

You know I am bored when I stuff chicken breasts.

You can take boring, bland boneless breasts and turn them into something wonderful!

Spinach or asparagus is a good choice for fillings, and for cheeses, choose a mozzarella, provolone, or feta.

You're in charge.



Flatten your chicken breasts and spread them open with your hand on a cutting board.
I like to buy chicken breasts with the skin still on, for more flavor.

Lay a slice of ham or prosciutto on top of the opened breast, then some steamed skinny asparagus in the center and sprinkle with some cheese (I used fontina).

Roll and tie with 3 pieces of kitchen string in 3 places to secure.

Season the outside of the bundles with dried herbs and salt and pepper.

Brown chicken in a heavy skillet with olive oil on all sides.
I threw in some garlic cloves and cherry tomatoes to make the sauce richer.

Add 1/4 cup of chicken broth to the skillet and place your ovenproof skillet in a 375F oven for 25 minutes until chicken is cooked thru.



Remove chicken from pan, cut string and let rest 5 minutes before slicing.
Slice and plate, then pour pan sauce over.



Delicious!!!!

17 comments:

Ciao Chow Linda said...

Oh yum - doesn't get much better than this. Love all the flavors - the asparagus, the fontina cheese - and that you left the skin on for what looks like a real crispy treat.

Justin said...

i love how that looks when you slice it, with the asparagus running through the whole thing

cookeaze said...

Attractive images and these look so incredible and your stuff is amazing!! thanks so much for all your amazing recipes.

The Japanese Redneck said...

Totally mouth watering. Just give me a fork.

Barbara said...

Very elegant chicken dish- you could serve to family or guests and be equally proud. It looks delicious! Really pretty presentation and your photos are wonderful!

Pam said...

Delicious and beautiful! I love this recipe Stacey.

Michele said...

I've made lots of different kinds of stuffed chicken for company but never put asparagus inside. I love the look of it! Pretty presentation!

A Feast for the Eyes said...

Excellent idea! I've been craving chicken cordon bleu recently. You've totally inspired me.

Karen said...

So easy! Looks good, too :)

Donna-FFW said...

This looks lovely. I saw something similiar to this on-gasp- Rachael Ray that I wanted to try. Perfect sounding..and looking.. dinner.

Mini Baker said...

this is a brilliant way to sneak in some asparagus!
-Mini Baker

bedroom dressers said...

This is one mouth watering dish! I love chicken and asparagus so much and the fact that they are all in one dish is something I have to crave for.

Proud Italian Cook said...

I love the shot on the cutting board all crispy and oozing with cheese! I want this for dinner!

Randi Lynne said...

I tried this last night and it was very good except my chicken was a little dry (mine was skinless so also not as crispy). I know next time they'll be better! Thanks for the great recipe, though, can't wait to try them again.

Jen_from_NJ said...

I love the prosciutto, fontina, and asparagus combo - perfect!

My Carolina Kitchen said...

Oh yum. I don't normally use yum but that's what came to mind when I saw these. I love to stuff chicken breasts and my favorite is with goat cheese, but I've got to try these. Love the tomatoes on the side.

Meakin is looking over my shoulder and says to tell you hi. Take care up there in Summitt.
Sam

ghweiss said...

Pretty rare to see a chicken dish so mouthwatering. The Fontina sounds like a perfect accent.