Food and Drink

Stuffed Chicken Breasts with Asparagus and Parmesan Rice Recipe

Published

2 years ago

May 10, 2022

Addie K

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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Step 1

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Step 2

Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.

Step 3

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Ingredients (12)

– 2 tbsp extra virgin olive oil
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Method

Step 1

Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.

Step 2

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Step 3

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source – tastecom

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Ingredients (10)

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Step 1

Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.

Step 2

Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.

Step 3

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Step 4

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