Asparagus Stuffed Chicken Breasts Recipe

Name: Asparagus Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 4 boneless skinless chicken breasts; 4 tablespoons Dijon mustard; 1/2 cup finely chopped green onion; 16 asparagus spears; 1/2 teaspoon fresh ground black pepper; 0 Butter Flavored Crackers; 1/4 cup butter; 2 egg yolks; 2 tablespoons lemon juice; 1 tablespoon water; 1/2 teaspoon salt; 2 tablespoons toasted slivered almonds; 1/2 cup panko breadcrumbs

Impress your date with this elegant and surprisingly easy Asparagus Stuffed Chicken Breast recipe! Tender chicken breasts are filled with flavorful asparagus, then baked to perfection. A creamy lemon butter sauce adds the perfect finishing touch. Adapted from a local newspaper favorite, this recipe is guaranteed to be a delicious hit.

Prep Time 15 mins

Cook Time 40 mins

Calories 539.5 kcal

Protein 67g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Asparagus Stuffed Chicken Breasts

4 boneless skinless chicken breasts
4 tablespoons Dijon mustard
1/2 cup finely chopped green onion
16 asparagus spears
1/2 teaspoon fresh ground black pepper
0 Butter Flavored Crackers
1/4 cup butter
2 egg yolks
2 tablespoons lemon juice
1 tablespoon water
1/2 teaspoon salt
2 tablespoons toasted slivered almonds
1/2 cup panko breadcrumbs

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How to Make Asparagus Stuffed Chicken Breasts

Preheat oven to 350°F (175°C).
Place chicken breasts between two sheets of plastic wrap and gently pound to 1/4-inch thickness.
Spread 1 tablespoon of Dijon mustard evenly over each chicken breast. Sprinkle with 1/4 of the chopped onion.
Blanch asparagus in boiling water for 2 minutes, then immediately plunge into ice water to stop cooking. Pat dry.
Arrange approximately 4-5 asparagus spears lengthwise down the center of each chicken breast.
Fold chicken over the asparagus, tucking in the sides. Secure with toothpicks if needed.
Place chicken seam-side down in an ungreased 8-inch square oven-safe dish.
Season chicken with salt and pepper.
Sprinkle evenly with panko bread crumbs.
Bake uncovered for 20-25 minutes, or until chicken juices run clear and the internal temperature reaches 165°F (74°C).
While the chicken bakes, prepare the sauce: Melt butter in a small saucepan over medium heat.
Gradually whisk in egg yolks, lemon juice, water, and salt.
Cook, stirring constantly, until the sauce thickens slightly (about 2-3 minutes). Be careful not to let it scorch.
Remove toothpicks from chicken.
Spoon sauce over chicken.
Garnish with toasted almond slivers and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

10g

Fat

88g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation For 1 Or 2 Main Dish Poultry Vegetables Chicken Dietary Low Carb Low In Something Meat Chicken Breasts Asparagus Number Of Servings