Patrick Oconnell
Chicken breast stuffed with asparagus and cheddar cheese is a simple, tasty, and healthy dish that can be prepared in under an hour, making it a perfect weeknight meal. It can be served with roasted potatoes or rice. The chicken is seasoned with salt and pepper, and garlic powder, and stuffed with asparagus and cheddar cheese. The dish is then baked in the oven for 15-20 minutes or until the chicken is cooked through and no longer pink on the inside.
| Characteristics | Values |
|---|---|
| Ingredients | Chicken breast, asparagus, cheddar cheese, olive oil, salt, pepper, garlic powder, lemon |
| Preparation | Butterfly chicken breast, season, add cheese and asparagus, roll, secure with toothpicks, coat with flour, dip in egg, coat with bread crumbs, sear in skillet, bake in oven |
| Cooking Time | 15-25 minutes |
| Cooking Temperature | 350°F (177°C) |
| Calories | 277-459 |
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What You'll Learn
Preparing the ingredients
To prepare the ingredients for this delicious chicken dish, you'll need to gather a few items. Start by trimming and washing 12 asparagus stalks. You can adjust the quantity based on how many chicken breasts you plan to prepare. For the cheese, you'll need cheddar, grated or sliced. You can also use other melting cheeses like mozzarella, Brie, Gruyere, or Swiss cheese for a sharper taste.
Next, prepare the chicken breasts. You'll need about 2-3 ounces of chicken per breast, and it's best to use a butterflied cut. Place your hand on top of the chicken breast and cut it down the center without slicing all the way through, so it still remains in one piece. Open up the chicken breast like a book, and use a meat mallet to flatten it to an even thickness of about 1/4 inch. You can also use the palm of your hand to gently pound the chicken to the desired thickness.
Once the chicken is prepared, it's time to season. Sprinkle both sides of the chicken with salt and pepper. You can also add other seasonings like garlic powder, paprika and Italian seasoning mix to enhance the flavor. If you want to include some extra ingredients, you can spread a thin layer of Dijon mustard on one side of the chicken breast or add some deli ham for a heartier dish.
Now, it's time to assemble the dish. Place 2-4 asparagus spears down the center of each chicken breast, depending on their thickness. If you're using larger pieces of cheese, you may need to fold or roll them to ensure they fit inside the chicken breast. Add your chosen cheese to the asparagus, and if you're feeling adventurous, throw in some sun-dried tomatoes for an extra burst of flavor. Close the chicken breast around the fillings, securing it with toothpicks to ensure the ingredients stay inside while cooking.
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Seasoning the chicken
Some recipes suggest using garlic pepper or a garlic pepper grinder instead of plain garlic powder. This will add a peppery kick to the chicken. You can also add some paprika and Italian seasoning mix for extra flavour. If you want a zesty flavour, add some lemon pepper to the chicken.
If you're using toothpicks to secure the chicken breasts, be careful not to overdoo it. Using too many toothpicks can cause the chicken to leak. It's also important to note that the chicken should be seasoned on both sides. This will ensure that the chicken is evenly seasoned and flavourful.
You can also season the flour and breadcrumb coating. Combine the flour with Italian breadcrumbs and Parmesan cheese to add extra flavour to the dish. This coating will give the chicken a crispy, golden exterior when fried.
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Stuffing the chicken
To make asparagus and cheddar cheese-stuffed chicken breasts, you'll first need to butterfly the chicken. Place your hand on top of the chicken breast and cut down the centre, leaving a hinge on one side. Be careful not to cut all the way through—the chicken should still be in one piece.
Season the chicken with salt, pepper, and garlic powder on both sides. You can also add paprika and Italian seasoning mix. Next, place the cheese and asparagus spears on one half of each chicken breast and close it shut. You can also add ham and sage leaves for extra flavour.
To keep the chicken breasts closed, you can use toothpicks. Secure each chicken breast with 2-3 toothpicks, ensuring they're as flat as possible so that the chicken will cook evenly. If you want to add even more cheese, you can coat the chicken in flour, dip it in egg, and then coat it with a bread crumb and Parmesan cheese mixture.
Finally, heat a large, oven-proof skillet over medium-high heat and add olive oil. Once the oil is glistening, add the chicken and cook for 3-5 minutes per side, or until golden brown. Transfer the chicken to an oven preheated to 350°F and bake for 15-20 minutes, or until the chicken is cooked through and no longer pink on the inside.
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Cooking the chicken
To cook chicken breast with asparagus and cheddar cheese, you'll want to start by preparing the chicken. Using a sturdy, sharp knife, butterfly the chicken breasts by cutting into the side and slicing it in half lengthwise, leaving a hinge on one side. Be careful not to cut all the way through—you want the chicken to remain in one piece.
Next, you'll want to season the chicken. Sprinkle each side with salt, pepper, and garlic powder. You can also add other seasonings like paprika and Italian seasoning mix. Once seasoned, open up the chicken breast and lay it flat. Place your chosen cheese and asparagus spears on one half of the chicken breast, then close it shut. You can use toothpicks to help hold the chicken together and ensure the filling doesn't fall out during cooking.
Now, it's time to cook the chicken. Heat a large, oven-safe skillet over medium-high heat and add olive oil, coating the pan. Once the oil is glistening, you can add the chicken. Sear the chicken breasts for 3-5 minutes per side, being careful to move them around in the oil so they don't burn or stick. After searing, transfer the chicken to a preheated oven and bake at 350°F for 15-20 minutes, or until the internal temperature reaches 165°F and the chicken is no longer pink inside.
If you're using an air fryer, preheat it to 360°F and cook the chicken for 18-22 minutes, depending on the size and thickness of the breasts. Alternatively, you can skip the searing step and bake the chicken outright. Just spray it with cooking spray before placing it in the oven.
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Storing leftovers
If you don't plan on eating the leftovers within three days, you can freeze them. Use an airtight container or a Ziplock bag and store the leftovers in the freezer for up to three months. When you're ready to eat the frozen leftovers, let them thaw overnight in the refrigerator before reheating them in the oven.
It's important to note that these storage instructions are based on the assumption that the leftovers are properly handled and stored promptly. For optimal food safety, it's recommended to divide leftovers into small portions so they can cool quickly before storing them in the refrigerator or freezer.
Additionally, when reheating leftovers, ensure that they reach an internal temperature of 165°F to eliminate any potential bacteria growth. You can use a food thermometer to check the internal temperature of the chicken.
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