An easy-breezy dinner for springtime, Asparagus Stuffed Chicken Breasts are simple to prepare but look and taste fabulous. Pan roasting guarantees juicy chicken every time, so this is a brilliant recipe for an easy dinner party or Easter lunch.
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Serves 4
Ingredients
800gboneless and skinless chicken breasts200g / 7 oz. each
12green asparagus spearstrimmed
125gball of fresh mozzarella
100gsun-dried tomatoes in oildiced
50gParmesan cheese,grated
1tspdried oregano
1tspsweet paprika powder
½tspgarlic powder
2Tbspbutter
125mlwhite wine
1tspchicken stock powder
1tspbalsamic vinegar
sea salt and black pepper
to serve:
rocket / arugula / green salad
small bunch of chivessliced
Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com
Instructions
PREPARE: Heat the oven to 200°C / 400°F / Gas 6 with a rack in the middle shelf.
CUT AND STUFF THE CHICKEN: Butterfly the chicken breasts by cutting them horizontally through the middle and opening them out like a book. Season well with salt and pepper then lay three asparagus spears on each. Top with mozzarella, tomatoes and parmesan, then fold closed, securing each with two wooden toothpicks.
800 g boneless and skinless chicken breasts, 12 green asparagus spears, 125 g ball of fresh mozzarella, 100 g sun-dried tomatoes in oil, 50 g Parmesan cheese,
SEASON AND SEAR THE CHICKEN: Season the outside of the chicken breasts with salt and pepper, then scatter over the oregano, paprika and garlic powder. Heat the butter in a large, oven-proof saucepan and cook the chicken breasts over medium heat for 3 minutes on each side, without moving, until golden brown.
1 tsp dried oregano, 1 tsp sweet paprika powder, ½ tsp garlic powder, sea salt and black pepper, 2 Tbsp butter
ADD THE LIQUID AND ROAST: Mix together the wine, chicken stock powder and balsamic vinegar, then pour into the pan, allowing it to bubble a little and using a wooden spatula to scrape up any browned on flavour. Transfer to the preheated oven and roast for 20 minutes until the chicken is cooked through.
125 ml white wine, 1 tsp chicken stock powder, 1 tsp balsamic vinegar
REST THEN SERVE: Remove the chicken from the oven, allow to rest for 5 minutes, then transfer to warmed plates, spooning over plenty of the sauce. Serve with a leafy green salad and garnish with chives. A good crusty white bread or homemade bread rolls goes well with this to mop up the sauce.WINE RECOMMENDATION: A crisp New Zealand Sauvignon Blanc compliments the asparagus beautifully.
rocket / arugula / green salad, small bunch of chives
Notes
A good quality, heavy-based pan that can go from stovetop to the oven is a really useful thing to have in the kitchen. I use and love my enamelled cast-iron cookware, and a large, flat pan like the one below is ideal for a recipe like this.