Stuffed Chicken Breasts with Asparagus and Parmesan Rice recipe

All Recipes Best Recipe Meat and Poultry Recipes Chicken Chicken Breast Recipes

Ingredients

4 skinless, boneless chicken breast halves
1 tablespoon extra-virgin olive oil, or more as needed
1 cup chopped fresh asparagus
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
4 slices deli ham
½ cup shredded Cheddar cheese
2 tablespoons butter, divided
2 cups chicken broth
1 tablespoon butter
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with onion and celery, drained
⅓ cup grated Parmesan cheese, or to taste

Nutrition Info

572.9 calories
carbohydrate: 43.8 g
cholesterol: 129.2 mg
fat: 24.4 g
fiber: 2.5 g
protein: 40.7 g
saturatedFat: 11.8 g
servingSize: -
sodium: 1355.7 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.

  3. Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.

  4. Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string, place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.

  5. Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.

  6. While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes, stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.

Recipe Yield

4 servings

Recipe Note

Asparagus, ham, and cheese are stuffed into chicken breasts and served on top of cheesy tomatoes and rice.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Stuffed Chicken Breasts with Asparagus and Parmesan Rice, simple recipe Stuffed Chicken Breasts with Asparagus and Parmesan Rice, recipe Stuffed Chicken Breasts with Asparagus and Parmesan Rice, recipe Stuffed Chicken Breasts with Asparagus and Parmesan Rice, Stuffed Chicken Breasts with Asparagus and Parmesan Rice recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe stuffed, , easy recipes , baking , tasty recipe best recipes