Stuffed Chicken Breast
This recipe for stuffed chicken breast with asparagus and cheese is pretty simple to make and a great way to elevate a basic chicken dinner.
Ingredients
- 3/4 cup shredded Mozzarella and Provolone cheese
- 4 asparagus spears - blanched and cup up
- 3 boneless skinless chicken breasts
- 1/4 cup of olive oil
- 3 eggs plus 2 T milk for egg wash
- 1 cup flour with salt and pepper
- 2 cups Panko bread crumbs
- large wooden toothpicks or skewers
Instructions
- Preheat oven to 400 degrees.
- Soak skewers in warm water.
- Combine diced asparagus and shredded cheese in a bowl.
- Make a small pocket in the chicken breast by slicing from the thinner side into the thicker side of the breast with a small knife.
- Fill with the asparagus and cheese mixture.
- Use a wooden skewer or large wooden toothpick to hold keep the pocket closed.
- Bread the chicken first in the flour, then the egg wash and followed by the breadcrumbs.
- Heat the olive oil in a skillet.
- Brown the chicken on each side until it is golden about 2 minutes each.
- Transfer to a baking dish and cook in the over for 20 minutes.
Nutrition
Serving: 1gCalories: 1045kcalCarbohydrates: 96gProtein: 73gFat: 40gSaturated Fat: 11gPolyunsaturated Fat: 26gCholesterol: 371mgSodium: 1079mgFiber: 9gSugar: 8g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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