Food and Recipes

Stuffed Chicken Breasts with Asparagus and Parmesan Rice Recipe

Asparagus, ham, and cheese are stuffed into chicken breasts and served on top of cheesy tomatoes and rice.

Cook: 40 mins
Total: 1 hr
Prep: 20 mins
Servings: 4
Yield: 4 servings

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 of deli ham
– ½ cup shredded Cheddar cheese
– 2 tablespoons butter, divided
– 2 cups chicken broth
– 1 tablespoon of butter
– 1 cup uncooked white rice
– 1 (14.5 ounces) can of diced tomatoes with onion and celery, drained
– ⅓ cup grated Parmesan cheese, or to taste

Directions / Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 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 centre of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.

Step 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.

Nutrition Facts

Per Serving: 573 calories; protein 40.7g; carbohydrates 43.8g; fat 24.4g; cholesterol 129.2mg; sodium 1355.7mg

Source – cooking365.co.za

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