Chicken Breast Stuffed with Asparagus and Parmesan Rice

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Chicken Breast Stuffed with Asparagus and Parmesan Rice

Stuffed Chicken Breasts with Asparagus and Parmesan Rice

Published on June 8, 2018

  • 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 oz.) can chopped tomatoes with onion and celery

  • ⅓ cup grated Parmesan cheese, or to taste

  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 9×13-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. Serve stuffed chicken breasts on the cooked rice.

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Nutrition Facts (per serving)

573Calories24g Fat44g Carbs41g Protein
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Nutrition FactsServings Per Recipe4Calories573% Daily Value *Total Fat24g31%Saturated Fat12g59%Cholesterol129mg43%Sodium1356mg59%Total Carbohydrate44g16%Dietary Fiber3g9%Total Sugars4gProtein41gVitamin C11mg53%Calcium252mg19%Iron6mg34%Potassium556mg12%
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