Stuffed Chicken Breasts with Asparagus and Parmesan Rice Recipe - Allrecipes.com
Stuffed Chicken Breasts with Asparagus and Parmesan Rice Recipe
  • READY IN 1 hr

Stuffed Chicken Breasts with Asparagus and Parmesan Rice

Recipe by  

"Asparagus, ham, and cheese are stuffed into chicken breasts and served on top of cheesy tomatoes and rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
  3. Heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. Remove from heat.
  4. Lay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter.
  5. Bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking.
  6. While chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. Serve stuffed chicken breasts on the cooked rice.
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Reviews More Reviews

Apr 11, 2011

My family and I thoroughly enjoyed this meal. The rice complimented the chicken very well and the asparagus gave it a fun flavor. I do not believe that I would change anything about this recipes.

 
Jun 19, 2011

My husband and I LOVED this dish. I did not make any adjustments! Will definitely be making this one again!

 
May 03, 2011

This is excellent. It has a lot of flavor and the chicken turns out very juicy. I fixed extra asparagus for a side dish along with the rice, the whole meal is visually striking and delish. I will decrease the chicken broth to 1 3/4 cup instead of 2cups the next time I make it as it took around 35 minutes for the extra liquid to boil off. I used brown rice (I always use brown rice, much more fiber!). Otherwise I followed the directions to a tee and it was great.

 
Jul 31, 2011

amazing recipe! delicious and easy to make.

 
May 05, 2011

This was amazing. The chicken was fabulous, especially with that little crunch the asparagus gave it. And the rice was to die for...I couldn't get enough!!

 
Dec 05, 2011

This recipe was outstanding, my two girls and my wife all voted it 5 stars. Be sure to stuff the chicken as full as possible, the asparagus gives it great flavor, and account for the water in the canned tomatoes.

 
Nov 16, 2011

Easy and elegant dish-my husband loved it!

 
Oct 09, 2011

This was wonderful and very easy to follow the recipe. I was very impressed when people cut into the chicken and was able to see how beautiful they were!!! I gave this receipe at 10 for taste as well.

 

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Nutrition

  • Calories
  • 565 kcal
  • 28%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 40.2 g
  • 80%
  • Sodium
  • 934 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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