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Elegant Stuffed Chicken and Asparagus Bundles

By: BabySoose  
"A very simple and easy, yet extremely elegant meal fit for romantic evenings with a special someone or a dinner to impress special house guests."

Rating: This weblink has been rated 9 times with an average star rating of 4.1 Read Reviews (7)

Rate/Review | 775 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
40 Min
Cook Time:
55 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 red onion, chopped
  • 1 tablespoon finely minced garlic
  • 4 ribs celery, minced
  • 1/2 cup grated carrot
  • 6 large mushrooms, chopped
  • 1 cup cubed corn bread
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper to taste
  • 2 (8 ounce) skinless, boneless chicken breast halves
  • 12 asparagus spears, trimmed
  • 2 slices thick sliced bacon

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a small baking dish with cooking spray and set aside.
  2. Heat vegetable oil in a skillet over medium heat. Stir in the onions and garlic; cook for 1 minute. Add the celery, carrot, and mushrooms; cook until the vegetables have softened. Stir in the cornbread and Parmesan cheese. Season to taste with salt and pepper, then set aside.
  3. Lay the chicken breasts flat on a work surface. Create a pocket in each breast by using a paring knife to make a horizontal cut down one side; making sure not to cut all the way through. Stuff the breasts with enough cornbread mixture to make them quite plump. Sprinkle with salt and pepper, then place into the prepared baking dish.
  4. Bake in preheated oven until a thermometer inserted into the center of the stuffing reads 160 degrees F (70 degrees C), about 45 minutes.
  5. While the chicken is cooking, divide the asparagus spears into two, 6-piece portions, and wrap each bundle with a slice of bacon. Place into a shallow baking dish, and bake along with the chicken during the final 20 minutes. The asparagus should be soft, and the bacon crisp when done.
  6. To serve, slice the breasts on the diagonal into 1/4-inch slices. Fan the slices out into a half-moon shape on one side of the plate, and place an asparagus bundle on the other.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 596 | Total Fat: 29.8g | Cholesterol: 151mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by flying chef 
This was a very good meal! It did lend itself to a very chic & elegant presentation. And, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2007 by MrsMo 
This was delicious! I did take the easy way and used a packaged cornbread stuffing and added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2007 by Dragngirle 
Used ¼ cup shredded parmesan & ¼ cup grated parmesan (for 2 servings). Served with steamed... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2009 by IRISHMOM1 
I followed this recipe exactly with the exception of using Pepperidge Farm herb stuffing mix... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2008 by MilesMommy 
Very good! I had chicken tenders instead of chicken breasts, so I layered instead of stuffed... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2009 by JanineyBeaney Supporting Member (Click to learn more about Supporting Membership)
This recipe was delicious. (I didn't make the asparagus though - just the chicken.) The... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2007 by mybabiesmomma 
I'm not a fan of the taste mixture. It didn't seem to blend well. Too much work for the taste MORE

 
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