Ham, Cheese & Asparagus Stuffed Chicken Breast

49 Comments

BF3A9BCB-9946-4123-A8E7-EB7D22C5C380

A large chicken breast stuffed with asparagus wrapped in ham and with cheese. The chicken breast is seasoned then browned in butter before baking for an amazing mouthful of flavor. This was as much fun to make as it was to eat!

 

B41CDCD6-046A-446A-928D-C350619804D7

Ingredients:

Also butter for browning the chicken.

 

F5A7CD6C-A437-4256-BB47-A01972BC5A44

Place the chicken breast into a plastic bag and

gently pound making it all the same thickness.

Don’t over pound or the chicken may

tear when you stuff it.

 

59BE3FEA-29F3-4832-9489-AEF8CF0FF301

Using a sharp knife, starting at the thick

end (not the side), slice the chicken breast

halfway through being careful not to let

the knife pop through the chicken.

 

594C5F14-C20F-4EDB-B934-5BBAC6CE9314

You are making a pouch. If the knife

cuts through where it shouldn’t, you

can use toothpicks to repair.

 

32986CD9-C2AF-4BDD-B714-2DBC8FBDD184

Put a few pinches of cheese inside the pouch.

 

B6AAA5D1-0766-4E96-BBE0-033B2020FA8D

Roll the asparagus with the ham.

 

EE41C1ED-A307-4DCB-9AE8-2531EDEB8562

Place the asparagus and ham into

the pouch trying to keep the cheese in place.

 

46F3F068-5A90-464E-9321-BEB776CC4FF8

Using toothpicks, close the

end of the chicken.

 

A1020EE3-2CB2-4A39-A70F-C037AC8BFF4C

Sprinkle the seasonings and

herbs on top of the chicken.

 

989680F5-AAB7-4CDA-91D5-67B55420373A

In a skillet, melt 1 Tbsp. butter and

place the stuffed chicken into the pan,

seasoned side down. Brown over medium

heat. You are not cooking it so turn

it as soon as it starts to brown.

 

3EEE8248-A2B3-46AA-BAB0-2766785570A6

Sprinkle the seasonings and herbs

on the top of the other side too,

before you turn it over to brown.

 

06E6E98D-6407-4A5A-BC30-B9024A999C7D

Once both sides are browned, place

chicken into a baking dish that has

been sprayed with cooking oil.

Carefully remove all of the toothpicks.

 

BF3A9BCB-9946-4123-A8E7-EB7D22C5C380

Bake in a preheated 400 degree oven,

uncovered, for 30 – 45 minutes or until the

center of the chicken is 165 degrees. Check

temperature frequently so you don’t

overcook the chicken and make it dry.

Serve immediately.

 

Ham, Cheese & Asparagus Stuffed Chicken Breast

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

BF3A9BCB-9946-4123-A8E7-EB7D22C5C380

Ingredients

  • 1 large & thick chicken breast
  • 4 asparagus stalks, rinsed and trimmed to the length of the chicken breast
  • 1/2 a slice of ham
  • 2 Tbsp. (approximately) shredded mozzarella cheese
  • salt to taste
  • pepper to taste
  • Italian seasoning to taste
  • onion powder to taste
  • paprika to taste
  • 1-2 Tbsp. butter

Directions

  1. Preheat oven to 400 degrees.
  2. Place the chicken breast into a plastic bag and gently pound so that the chicken is all the same thickness. Be careful not to pound too thin or the chicken will tear when you stuff it.
  3. Using a sharp knife, insert it into the middle of the chicken breast, starting at the thick end (not the side) of the chicken. Carefully slice through the middle being careful not to cut the sides or other end and not to cut through the top or bottom. You are cutting a pouch. If you accidentally make a hole in the chicken breast, use toothpicks to close it up.
  4. Place the shredded cheese evenly into the pouch.
  5. Roll the ham around the asparagus.
  6. Place the ham & asparagus inside the pouch being careful not to push the cheese.
  7. Use toothpicks to close the end of the chicken the best you can.
  8. Sprinkle the top with the seasonings & herbs to your own taste.
  9. In a skillet over medium heat, melt 1 Tbsp. butter. Place the chicken, seasoned side down, into the skillet. Season the other side the same way. Cook just until the chicken has turned brown. Turn over and brown the other side. You are not cooking the chicken, only browning it so remove promptly.
  10. Place the chicken into a baking dish sprayed with cooking oil. Carefully remove the toothpicks.
  11. Bake, uncovered, for 30 – 45 minutes or until the center of the chicken is 165 degrees. Check the chicken breast temperature frequently to make sure you take it out at 165 degrees or it will overcook and be dry.
  12. Serve immediately and enjoy!

http://www.InDianesKitchen.com

Categories: Cheese, Chicken, Pork/Ham, Spices/Seasoning, Vegetables/Slaws/Salads

49 Comments »

  7. I just made a homemade Chicken Vegetable Barley Soup and served in a large bowl with lots of Mozzarella Cheese and topped with Oyster Crackers which I love. But this recipe of yours is on my list to make very soon, I’m sure its fabulous! Thanks for the idea.

    Reply

      • Well thank you for the vote of confidence! I do enjoy this soup I make from scratch, I must say pretty much like I do any home-cooked meal; but this soup is highly potent and a powerful natural tonic to ward off a cold and stay healthy. I’m sure your soup was delightful and potent as well!
        Blessings!

  9. I have the hardest time stuffing chicken so I don’t do it any more. After reading this I now realize I’ve been doing it wrong! Thanks!! This recipe sounds really good. I guess now I’ll have to try stuffing chicken again. 😀

    Reply

  11. This looks like fun. When I saw your comment about over-pounding the chicken I had to laugh. If I pound 4 chicken breasts I guarantee that at least one of them will break. You, however, did a very nice job.

    Reply
  19. Pingback: Ham, Cheese & Asparagus Stuffed Chicken Breast — In Dianes Kitchen | My Meals are on Wheels

Leave a Reply