Saturday, June 4, 2011

Aspargus Stuffed Chicken

 This is a super simple recipe that looks very impressive. It's definitely a company-worthy recipe.



Ingredients:
3 boneless, skinless chicken breasts
9 asparagus spears, washed and trimmed of woody lower stem
1 1/2 slices reduced fat Swiss or provolone cheese (I used Swiss)
olive oil in a mister bottle
garlic powder
pepper
thyme
rosemary

Directions:
Preheat oven to 375 degrees F.

Slice each chicken breast in half horizontally, but don't cut all the way through. Stuff each breast with a half slice of cheese and 3 asparagus spears. I like to leave the top tip of the asparagus sticking out of the breast. Secure the chicken with toothpicks, and place on a baking rack sprayed with no-stick spray in a baking dish. Lightly spray each breast with olive oil in a mister bottle. Sprinkle the chicken with the garlic, pepper, thyme, and rosemary. Bake in a 375 degree oven for 40 minutes or until juices run clear.


Recipe adapted from Sweet & Savory

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