Asparagus and Cheese Stuffed Chicken Breasts
Stuffing chicken breasts is the easiest way to make very simple meals look and sound very impressive. On it’s own, a chicken breast with some cheese and three pieces of asparagus is boring. But put that asparagus inside the chicken breast and suddenly it’s fancy! It only takes a minute (plus another minute of hand washing, because you’re going to be touching this chicken all over). Read on to learn more!
The assembly of a stuffed chicken breast is simple. First, use a long, sharp knife to cut a hole lengthwise in the middle of the breast. Carefully slide your knife to widen this slit as much as you like, being careful not to go too far and cut completely through. Now that you’ve got somewhere for the filling to go, just (carefully) fill it with whatever you like. This time we used asparagus because these huge skewers were too good to pass up. Feel free to get weird with it - if it tastes good with chicken, it will taste good in chicken.
Now that your chicken breast is stuffed all that’s left to do is season it and cook it. This time I seasoned the outside with some classic poultry spices - thyme and sage. Much like the filling, this is a chance to get creative. Chicken is the blank canvas of the culinary world. A few minutes of sear on either side gives it some colour and flavour, then 15 minutes in the oven finishes it off.
- 1
- 20 minutes
- 10 minutes
Ingredients
- One chicken breast
- 3 or 4 large asparagus stalks
- 1/4 cup shredded harvati
- 1/4 tsp each sage and thyme
- Salt and pepper to taste
Directions
- Cut a slit lengthwise in the chicken breast
- Stuff the chicken breast with asparagus and cheese
- Season both sides of the chicken with herbs, salt, and pepper
- Sear the top and bottom of the chicken breast in a pan over medium heat with a bit of olive oil for five minutes a side. The chicken should not stick when you try to flip it.
- Bake the chicken at 375 F until the internal temperature reaches 165 F, about 10 minutes
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