Tuesday, July 18, 2017

Asparagus & Mushroom-Stuffed Chicken

I love it when a simple dish is fancy enough to serve to company. I also love it when that dish is remarkably delicious, and can be changed up to suit the season.

This stuffed chicken recipe could not be easier, and yet, look how beautiful it is. Can you imagine how special your guests are going to feel when you serve them this lovely main dish? I made this earlier in the season, and used white asparagus, but it can be served any time of the year, using green. I also suspect that the asparagus can be swapped out for spinach or broccoli. As I always say, don't be afraid to change up a recipe to suit your own tastes.

Simple enough for everyday, fancy enough for company, this is a recipe you're going to want to try.
Asparagus-Stuffed Chicken

3 large chicken breasts
Salt and freshly ground black pepper
1 tablespoon fresh lemon zest
Sliced mushrooms
9 to 12 stalks Melissa’s white asparagus, trimmed 2 to 3 scallions, chopped
3 slices provolone cheese
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil

Packet of Melissa’s Hollandaise (for garnish), optional

  Preheat oven to 425°F.

Slice the chicken breast in half lengthwise, but not all of the way through so as to leave one side intact creating a pocket to stuff full of goodies. Season the inside of the chicken breast with salt, pepper, and a pinch of lemon zest. Lay the provolone cheese, sliced of mushroom, and 3 to 4 (don't crowd!) stalks of
either white or green asparagus in the center of each chicken breast. Sprinkle chopped scallions over all. Fold over, enclosing the filling. (You can use toothpicks to secure, if need be.)
Season the outside of the chicken breast with salt, pepper, garlic powder, and paprika.

Heat a large ovenproof skillet over medium-high heat and add the olive oil, swirling to coat. Cook the chicken 3 to 5 minutes per side for a total of 6 to 10 minutes. Cover the skillet with foil and place into the preheated oven. Bake for an additional 15 minutes or until the internal temperature of the chicken reaches 155°F.

Remove the skillet from the oven and allow to stand, covered, for 5 to 10 minutes. Drizzle with Hollandaise, if desired. Serve.

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Linda said...

Wow that looks good. I like the sear you got on it and the fact that it goes from stove to oven in one pan. Hollandaise is a nice touch!

gluten Free A_Z Blog said...

The whole recipe looks amazing.

Miz Helen said...

This recipe makes me so hungry and I can't wait to try it! I sure appreciate you sharing with us at Full Plate Thursday. Have a great week and come back soon!
Miz Helen

Unknown said...

Just made a version of your recipe and it turned out wonderful. I sautéed the mushrooms in a butter/olive oil and garlic powder to get them soft and to allow the flavor to come out. I used the leftover pan drippings from the sauté as a drizzle over the stuffed breast. Mine took longer than 15 mins in the oven because the chicken breasts were very large.

Thanks for the inspiration!


Pattie @ Olla-Podrida said...

Glad to hear that you enjoyed it, Jim. I like your idea of sautéing the mushrooms with garlic powder. I’ll try that next time. I’ll bet the leftover pan drippings made an excellent drizzle over the chicken. Great idea.