Tuesday, May 29, 2012

Asparagus Stuffed Chicken

We ran across some gorgeous purple asparagus at our local farmer's market the other day. We love asparagus, and rejoice for spring when it is fresh. Also on our healthy eating plan, we wanted to kick our chicken up a notch.

Here's what you need:
1 1/2-2 lbs. boneless, skinless chicken breasts
1/2 bunch of asparagus
Fresh Basil
Garlic (we used green garlic from the Farmer's Market)
Kosher Salt and Pepper

Here's what you do:
Start by preheating your oven to 350 degrees F.

Chop up your garlic (or green garlic.

Rinse and snap your asparagus. Keep it in long strips so it will stay in the chicken easier.

Finally, butterfly your chicken breasts. 

Add the provolone first to the inside of the chicken.

Next, add the asparagus.

Then add the garlic.

And finally, add the basil leaves. If you want to slice these up, feel free, but we liked the idea of leaving them whole.

Now, you roll. Carefully roll the chicken over, and secure with toothpicks to hold it together while it cooks. Sprinkle both sides with salt and pepper.

Place in your preheated oven for 30-45 minutes, or until the chicken reaches an internal temperature of 165 degrees F. 

Remove all of the toothpicks. 

Voila! You have something gorgeous to serve, that really doesn't require much work.


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