Asparagus Stuffed Chicken Breasts
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Additional Time
5 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
302 kcal
-
Course
Main Course
Asparagus Stuffed Chicken Breasts
Description
This recipe involves pounding boneless, skinless chicken breasts thin, then layering with provolone cheese, fresh basil leaves, and asparagus spears. Rolling and securing the chicken around this filling creates a compact stuffed breast that cooks evenly on the grill. Lemon juice and zest are added before grilling to enhance the flavor with citrus brightness. Cooking with the grill lid closed and turning every few minutes ensures thorough cooking and a juicy result.
The texture combines tender grilled chicken and the slight crispness of asparagus bundled inside. The melted cheese adds creaminess while basil leaves bring herbal aroma. Serving the chicken slices with an optional lightly heated sour cream sauce with garlic powder and white wine adds a mild tangy element that pairs well.
This dish suits a main course served with side vegetables or salad for a balanced, flavorful meal. The grilled method imparts subtle char and smokiness, complementing the fresh ingredients inside.
To prepare the chicken breasts evenly, pound them between plastic sheets to about half an inch thickness. If preferred, the stuffed breasts can be roasted in the oven at 375°F for around 30 minutes, turning once. Variations include substituting different cheeses or adjusting the amount of asparagus based on spear thickness.
Ingredients
- 4 chicken breast boneless, skinless
- 4 lices provolone cheese
- 4 basil large, leaves
- ½ lemon juice & zest
- 12 asparagus trimmed, spears
- salt
- black pepper
- 2 tablespoon olive oil
Instructions
- Preheat grill to medium-high
- Pound chicken breasts to an even about ½ inch thickness
- Place a slice of cheese in the center of each chicken breast.
- Layer the basil on top of the cheese, then place 3 spears of asparagus on the basil.
- Roll chicken around the stuffing contents, and use a toothpick to secure them.
- Brush oil on all sides and season with salt & pepper
- Squeeze lemon over each roll, and sprinkle with lemon zest
- Grill with the lid closed about 15 minutes, turning every 5 minutes. Internal temperature should be 165°
- Allow chicken to rest 5 minutes before serving.
Optional Sour Cream Sauce
- In a saucepan, over medium heat whisk ½ cup sour cream, ½ teaspoon garlic powder, and 2 tablespoon white wine, just until heated through.
- Drizzle sauce over cooked chicken.
Notes
- Use a mallet or heavy pan to gently pound chicken evenly between sheets of plastic or parchment to about ½ inch thickness.
- You can substitute any melting cheese instead of provolone if desired.
- If basil leaves are small, use extra to cover the cheese fully.
- Thinner asparagus spears can be added in greater quantity for ample vegetable filling.
- To bake instead of grill, roast stuffed chicken breasts at 375°F on a parchment-lined sheet for 30 minutes, turning once halfway through cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 302kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 32g | 64% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 91mg | 30% |
| Sodium | 377mg | 16% |
| Potassium | 572mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 665IU | 13% |
| Vitamin C | 11.2mg | 12% |
| Calcium | 232mg | 23% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
