One-Pot Asparagus-Stuffed Chicken Breasts

by Mary Walukiewicz, Food Service Director for Marlene’s Market & Deli

After cooking at work all day, you’d think I wouldn’t want to do it when I get home. Some days that’s true, but what I really don’t like to do are the dishes! I love this recipe because it incorporates two of my favorite things: asparagus and one-pot-cooking. I do dirty up a cutting board, but overall, it requires very minimal cleanup. Enjoy!


Ingredients

4 chicken breasts
24 stalks asparagus, washed and trimmed
2 tsp lemon zest (divided to 1 tsp + 1 tsp)
6 Tbs butter (divied to 2 Tbs + 4 Tbs)
1 cup heavy cream
2 cloves garlic, minced
1/2 cup grated Parmesan
sea salt to taste
black pepper to taste

Directions

Trim asparagus by holding the bottom and gently bending. It will snap off naturally at the woody end. Set aside.

Butterfly each chicken breast (don’t cut all the way through) and open flat, like a book. Using a mallet, pound thin, about ¼ of an inch. Season both sides of chicken with salt and pepper.

Place six asparagus spears on one end of each chicken breast, sprinkle with 1 tsp of lemon zest and roll up tightly. Use toothpicks to secure if necessary.

In an oven-proof skillet, melt 4 Tbl of butter over medium heat on stove. Add chicken and sear all sides to a light golden brown. Transfer pan to oven and bake at 350° for 25 – 30 minutes or until internal temperature reaches 165°.

When chicken is done, remove from pan, place pan back on stove and set temperature to medium-high. Cover chicken lightly with foil to keep warm. To the heated pan, add minced garlic, remaining butter and heavy cream. Heat to a simmer, using a spatula to scrape up the tasty bits from the bottom of the pan. Add remaining lemon zest and grated Parmesan cheese, whisk until smooth and season with salt and pepper if desired. Serve sauce over chicken. This entrée goes great with a rice pilaf and white wine.


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