Asparagus-Stuffed Chicken Breast with White Wine Sauce recipe
All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes
Ingredients
- 2 tablespoons olive oil, divided 8 stalks fresh asparagus, trimmed salt and ground black pepper to taste 2 cloves garlic, minced 2 large skinless, boneless chicken breasts 1 tablespoon lemon zest 4 slices reduced-fat provolone cheese 4 toothpicks, or as needed 1 teaspoon garlic powder 1 teaspoon paprika 3 cups chicken broth, divided 1 cup tri-colored quinoa 1 tablespoon butter ½ cup minced shallot 1 cup white wine 1 tablespoon all-purpose flour 1 tablespoon chopped fresh flat-leaf parsley
Nutrition Info
- 1075.6 caloriescarbohydrate: 76 gcholesterol: 194.1 mgfat: 38.2 gfiber: 8.7 gprotein: 80.8 gsaturatedFat: 11.8 gservingSize: -sodium: 2239.2 mgsugar: 7.1 gtransFat: : -unsaturatedFat: : -
Directions Asparagus-Stuffed Chicken Breast with White Wine Sauce
Directions
-
Preheat the oven to 425 degrees F (220 degrees C).
Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add asparagus and season with salt and pepper. Cook for 5 to 6 minutes, turning halfway through. Add garlic and stir to coat. Cook until asparagus is slightly browned, 2 to 3 minutes more. Remove from heat.
Slice chicken breasts partially in half, lengthwise, to create a pocket in each. Season the insides with salt, pepper, and lemon zest. Fill each chicken breast with 4 asparagus stalks and 2 slices provolone cheese. Enclose the filling and use toothpicks to hold chicken closed.
Mix salt, pepper, garlic powder, and paprika together in a small bowl. Use to season the outside of the chicken.
Heat remaining olive oil in the same skillet over medium-high heat. Sear chicken breasts until golden brown, 3 to 5 minutes per side. Transfer chicken to a baking dish.
Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes.
Meanwhile, combine 2 cups chicken broth and quinoa in a saucepan over medium heat. Bring to a boil. Reduce heat to low, cover, and simmer until broth is absorbed, about 15 minutes.
Transfer chicken to a serving plate and cover with aluminum foil to keep warm.
Melt butter in the same skillet over medium-high heat. Add shallot and cook until tender but not browned, about 6 minutes. Stir in wine and remaining chicken broth and bring to a boil. Reduce heat and simmer for 3 minutes. Whisk in flour and season with salt and pepper. Continue whisking, without boiling, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in parsley and serve over chicken and quinoa.