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

Read Reviews (16)

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

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Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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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.

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Jun 19, 2011

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

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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.

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Jul 31, 2011

amazing recipe! delicious and easy to make.

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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!!

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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.

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Nov 16, 2011

Easy and elegant dish-my husband loved it!

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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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