Chicken Breasts Stuffed With Asparagus And Parmesan Recipes

CHEESE STUFFED CHICKEN

Steps:

• 1. PREHEAT OVEN TO 400º. USING A SMALL SHARP KNIFE, BUTERFLY EACH CHICKEN BREAST. PLACE A SLICE OF CHEESE ON ONE SIDE. PRESS THE OTHER SIDE OVER TO ENCLOSE THE CHEESE.
• 2. BEAT EGG IN A SMALL SHALLOW BOWL.
• 3. COMBINE BREADCRUMBS PARMESIAN CHEESE, PARSLEY, SALT AND PEPPER. DIP BREAST IN EGG, THEN IN BREADCRUMBS.
• 4. HEAT OIL (OR PAM) IN LARGE CAST IRON SKILLET UNTIL VERY HOT. ADD BREASTS CAREFULLY & BROWN WELL ON ONE SIDE (ABOUT 2 MINUTES) THEN PLACE SKILLET IN OVEN.
• 5. BAKE UNTIL CHEESE CHICKEN IS NO LONGER PINK INSIDE. (ABOUT 20 MINUTES)

CHICKEN WITH ASPARAGUS AND LEMON CRèME FRAîCHE SAUCE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat half the butter and half the oil in a large, deep, ovenproof frying pan. Season the chicken breasts with salt and pepper and fry, in batches if necessary, for 2 minutes on each side until golden-brown. Remove from the pan and set aside.
• Add the remaining butter and oil to the pan, tip in the shallots and fry over a high heat for 5-10 minutes or until lightly golden-brown.
• Put the flour in a bowl, whisk in 8 tablespoons of the stock and mix until smooth. Add to the pan and bring to the boil, then pour in the remaining stock. Add the lemon thyme and return the chicken to the pan.
• Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through.
• Just before serving, trim the tip from each asparagus spear and slice the stem into short, even lengths. Cook the tips and sliced stems in boiling salted water for 2-3 minutes. Drain, reserving the tips for a garnish.
• Stir the lemon juice, crème fraîche and parsley into the pan with the chicken. Add the sliced asparagus stems and bring to the boil. Remove the chicken, slice each breast into three and arrange on a plate. Spoon over the sauce and arrange two asparagus tips in a cross over the top.

STUFFED CHICKEN BREASTS

Steps:

• Preheat oven at 405 degrees. Place the deli meat on top of the chicken breast. Top with some cream cheese & 4 spears.
• Roll & secure with toothpicks. Use parmesan instead of breadcrumbs.
• You may also wrap in bacon (optional & tastier).
• Bake for about 45 minutes & enjoy with a big salad.