Favorite Menu Asparagus-Stuffed Chicken Breast with White Wine Sauce :: Tasty Recipes
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| Asparagus-Stuffed Chicken Breast with White Wine Sauce |
"Want an impressive dinner for guests? Then this is your go-to recipe. These saucy chicken breasts stuffed with asparagus and provolone will have them asking for seconds! Garnish with additional parsley."
Ingredients :
- 2 tablespoons olive oil, divided
- 8 stalks fresh asparagus, trimmed
- salt and ground black pepper to taste
- 2 cloves garlic, minced
- 2 large skinless, boneless chicken breasts
- 1 tablespoon lemon zest
- 4 slices reduced-fat provolone cheese
- 4 toothpicks, or as needed
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 3 cups chicken broth, divided
- 1 cup tri-colored quinoa
- 1 tablespoon butter
- 1/2 cup minced shallot
- 1 cup white wine
- 1 tablespoon all-purpose flour
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions :
| Prep : 15M | Cook : 2M | Ready in : 1H5M |
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- Preheat the oven to 425 degrees F (220 degrees C).
- Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add asparagus and season with salt and pepper. Cook for 5 to 6 minutes, turning halfway through. Add garlic and stir to coat. Cook until asparagus is slightly browned, 2 to 3 minutes more. Remove from heat.
- Slice chicken breasts partially in half, lengthwise, to create a pocket in each. Season the insides with salt, pepper, and lemon zest. Fill each chicken breast with 4 asparagus stalks and 2 slices provolone cheese. Enclose the filling and use toothpicks to hold chicken closed.
- Mix salt, pepper, garlic powder, and paprika together in a small bowl. Use to season the outside of the chicken.
- Heat remaining olive oil in the same skillet over medium-high heat. Sear chicken breasts until golden brown, 3 to 5 minutes per side. Transfer chicken to a baking dish.
- Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes.
- Meanwhile, combine 2 cups chicken broth and quinoa in a saucepan over medium heat. Bring to a boil. Reduce heat to low, cover, and simmer until broth is absorbed, about 15 minutes.
- Transfer chicken to a serving plate and cover with aluminum foil to keep warm.
- Melt butter in the same skillet over medium-high heat. Add shallot and cook until tender but not browned, about 6 minutes. Stir in wine and remaining chicken broth and bring to a boil. Reduce heat and simmer for 3 minutes. Whisk in flour and season with salt and pepper. Continue whisking, without boiling, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in parsley and serve over chicken and quinoa.
Notes :
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