CHICKEN STUFFED WITH SHRIMP RECIPES

Name: Asparagus-Stuffed Chicken Breast
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings.
Ingredients: 8 fresh asparagus spears; 2 boneless skinless chicken breast halves (5 ounces each); 1 tablespoon Dijon mustard; 4 fresh sage leaves; 2 slices provolone cheese (1 ounce each); 2 slices deli ham (3/4 ounce each); 1/4 cup all-purpose flour; 1 egg, lightly beaten; 1/2 cup dry bread crumbs; 1/4 cup grated Parmesan cheese; 1-1/2 teaspoons butter; 1-1/2 teaspoons olive oil; 1/4 cup white wine or chicken broth

ASPARAGUS-STUFFED CHICKEN BREAST RECIPE: HOW TO MAKE IT

Asparagus-Stuffed Chicken Breast Recipe: How to Make It image

With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken breast makes any meal feel special. —Louise Ambrose, Kingston, New York

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings.

Number Of Ingredients 13

Ingredients

8 fresh asparagus spears
2 boneless skinless chicken breast halves (5 ounces each)
1 tablespoon Dijon mustard
4 fresh sage leaves
2 slices provolone cheese (1 ounce each)
2 slices deli ham (3/4 ounce each)
1/4 cup all-purpose flour
1 egg, lightly beaten
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1-1/2 teaspoons butter
1-1/2 teaspoons olive oil
1/4 cup white wine or chicken broth

Steps:

In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 459 calories, FatContent 21g fat (9g saturated fat), CholesterolContent 174mg cholesterol, SodiumContent 873mg sodium, CarbohydrateContent 14g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 46g protein.

STUFFED CHICKEN BREAST RECIPE: HOW TO MAKE IT

Stuffed Chicken Breast Recipe: How to Make It image

Chicken breast halves are perfect when cooking for one... just wrap and freeze them individually, then thaw and cook one at a time.—Alvena Franklin, Coldwater, Michigan

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 1 serving.

Number Of Ingredients 8

Ingredients

1 bone-in chicken breast half
1/8 teaspoon each salt and pepper
1 tablespoon chopped onion
1 tablespoon chopped celery
1 tablespoon butter
1/8 teaspoon each dried thyme, basil and parsley flakes
2 slices day-old white bread, cubed
2 tablespoons chicken broth

Steps:

Place chicken with skin side down on a piece of heavy-duty foil large enough to fold over the chicken. Sprinkle with salt and pepper; set aside. In a skillet, saute onion and celery in butter until soft; stir in seasonings, bread and broth. Place in cavity of chicken; fold over top and seal. Place in a small baking pan. Bake at 375° for 45 minutes. Open foil and bake 5 minutes more or until chicken is tender, juices run clear and stuffing is lightly browned.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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With its pretty presentation and sensational flavors, this rich asparagus stuffed chicken breast makes any meal feel special. —Louise Ambrose, Kingston, New York
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In a large skillet, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., Flatten chicken to 1/4-in. thickness. Spread mustard over one side of each chicken breast. Down the center of each, place two sage leaves, a cheese slice, ham slice and four asparagus spears. Fold chicken over asparagus; secure with toothpicks., Place flour and egg in separate shallow bowls. In another shallow bowl, combine bread crumbs and Parmesan cheese. Dip chicken in the flour, egg, then bread crumb mixture., In a large skillet, brown chicken on all sides in butter and oil. Transfer to an 8-in. square baking dish coated with cooking spray. Add wine to skillet, stirring to loosen browned bits from pan. Pour over chicken. , Bake at 350° for 20-25 minutes or until chicken is no longer pink. Discard toothpicks.

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