Asparagus Stuffed Chicken Breast Recipe
Asparagus Stuffed Chicken Breast Recipe– Chicken breasts stuffed with asparagus, sun-dried tomatoes, and mozzarella cheese, and baked in the oven. Tender, juicy, keto-friendly, easy to make chicken breast seasoned with garlic powder, paprika, and Italian seasoning mix.
Details:
- Serving: 4
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Calories: 277kcal
Ingredients:
- 4 boneless-skinless breasts-chicken
- 1 cup (250 ml) seasoned breadcrumbs
- 5 mL (1 tsp.) Parsley, fresh, chopped
- 5 ml (1 teaspoon) of tarragon
- 1/4 cup (60 ml) parmesan cheese, grated
- 1/4 cup (60 ml) parmesan cheese, grated
- 4 slices of deli ham
- 8 asparagus spears
- 45 ml (3 tbsp.) Butter, at room temperature
- 15 ml (1 tbsp.) Lemon juice
- 1/4 teaspoon (1.25 ml) paprika
- 15 ml (1 tbsp.) Olive oil
Directions:
- Preheat the oven to 190 ° C (375 ° F).
- Pound or flatten each chicken breast with a meat mallet or rolling pin between two sheets of clear food wrap.
- In a bowl, combine the butter, parsley, tarragon, Parmesan cheese, lemon juice and paprika.
- On each chicken breast, place a slice of ham, two asparagus tips and some of the butter mixture (divided into four). Roll up each chicken breast and then coat with breadcrumbs.
- Grease a baking dish with oil.
- Place each rolled and coated chicken breast in the baking dish, taking care to put the seal underneath.
- Place in the oven and cook for about 45 minutes until the chicken is cooked through and the juices run clear.
- Serve with rice and arugula salad.
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