Boneless Chicken Recipe
Asparagus and Chicken Recipes
Photo Description:
This photo of our classic asparagus and chicken recipe shows the artistically stuffed chicken slices, served with steamed asparagus on the side as well as colorful sweet peppers. This is one of our best-baked chicken recipes and it is great served with other steamed fresh summer veggies or anything that happens to be in season. Asparagus and chicken recipes like this one make an impressive presentation for a summer dinner party and you will find it refreshingly easy to make. If you enjoy making different breast chicken recipes, you will find this dish really stands out from the crowd.
Breaded Stuffed Chicken and Asparagus
If you have been looking for the right chicken asparagus recipe, this could be what you have been waiting for. Crisp breaded chicken is stuffed with sweet peppers and served with asparagus and other colorful vegetables. Asparagus and chicken recipes are perfect for the coming spring weather, and a great way to eat seasonally as well. Perhaps you have been hoping to add a little bit of color and health to your plate and this is an excellent way to do it. Eating well does not have to be a chore and this delicious chicken asparagus recipe proves that the healthiest meals can also taste amazing.
Remember that fresh herbs are tastier and add more flavor than dried herbs, though dry herbs can be substituted if fresh is unavailable. Choose vegetables according to personal preference - anything seasonal for spring is a great choice. Remember that asparagus should be crisp, not tough, and that the thickness of the spears does not affect this. Fresher, younger asparagus is best and you can get white or green asparagus. Green asparagus is allowed to ripen above the ground but white asparagus is picked before then. Different kinds of asparagus have slightly different flavors.
The combination of prosciutto, cheese, and chicken makes this a cordon bleu style chicken recipe and the chicken is rolled up around the ham and cheese, like with cordon bleu. However, this chicken asparagus recipe calls for sweet peppers, asparagus, basil and more, resulting in a gourmet dish which is impressive, sophisticated and so good. This is also one of our versatile asparagus and chicken recipes because you can cut the stuffed chicken into thin slices and serve them at a buffet or cocktail party. Alternatively serve them in thicker slices with fries, rice, or potatoes as an entree. This tasty recipe never fails to delight your guests.
Colorful Breaded Chicken with Asparagus
Ingredients -
4 large boneless chicken breast halves
Salt and black pepper to taste
8 slices prosciutto, sliced thin
4-8 slices of Swiss or your favorite strong cheese
2 large red peppers roasted and cut into large piece
4 large spears of asparagus
2 tablespoons extra virgin olive oil
4 tablespoons butter
½ cup dry white wine or chicken broth
6-8 large fresh basil leaves, chopped
Additional asparagus and pepper to garnish
Preparation:
Preheat oven to 350 degrees, rinse, and dry chicken breasts.
Steam asparagus until crisp and tender, then set aside.
Pound chicken breasts until ¼" thick throughout, then salt and pepper to taste. Cover chicken breasts completely with prosciutto, then cheese. Pat peppers dry and place half a roasted pepper over the cheese on each chicken breast. Place one spear of asparagus near the edge and roll the chicken and other layers around it, tightly. Secure each roll with toothpicks.
Heat one tablespoon each butter and olive oil in a large skillet. Place rolls in pan, seam side down, then reduce heat, and brown all sides until golden. Remove and place seam side down in a 9x13" ovenproof pan or dish, and then set aside.
Add wine or broth to skillet to deglaze, than add remaining oil and butter, basil, and additional pepper and salt to taste. Simmer on medium heat until the liquid has reduced by half, then spoon over chicken rolls. Place in oven on middle rack and roast until heated through and chicken juices run clear, with no visible pinkness.
Remove rolls to serving dish and rest for ten minutes, and then cut into four pieces with a sharp knife (more for appetizers).
Arrange cut side up on platter and pour cooking liquid over the chicken, then garnish with additional asparagus and peppers. Serve warm or cold, with steamed spring vegetables.
(Serves 4 for dinner or more for appetizers)