Best 3 Asparagus And Mozzarella Stuffed Chicken Breasts Recipes
Asparagus and mozzarella stuffed chicken breasts are a flavorful and elegant dish that is sure to impress your dinner guests. The tender chicken breasts are stuffed with a delicious mixture of asparagus, mozzarella cheese, and herbs, and then baked to perfection. This dish is a great source of protein and fiber, and it is also low in calories and fat. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, asparagus and mozzarella stuffed chicken breasts are a surefire hit.
Let's cook with our recipes!
PENNE WITH CHICKEN AND ASPARAGUS
A light but super-tasty pasta dish, with fresh asparagus cooked in broth with sauteed garlic and seasoned chicken.
Provided by LAUREL B
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
- Warm 3 tablespoons olive oil in a large skillet over medium-high heat. Stir in chicken, and season with salt, pepper, and garlic powder. Cook until chicken is cooked through and browned, about 5 minutes. Remove chicken to paper towels.
- Pour chicken broth into the skillet. Then stir in asparagus, garlic, and a pinch more garlic powder, salt, and pepper. Cover, and steam until the asparagus is just tender, about 5 to 10 minutes. Return chicken to the skillet, and warm through.
- Stir chicken mixture into pasta, and mix well. Let sit about 5 minutes. Drizzle with 2 tablespoons olive oil, stir again, then sprinkle with Parmesan cheese.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 43.3 g, Cholesterol 19.6 mg, Fat 10.9 g, Fiber 3.1 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 68.7 mg, Sugar 3 g
ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
TURMERIC-BLACK PEPPER CHICKEN WITH ASPARAGUS
In this sweet and spicy stir-fry, black pepper, honey and rice vinegar help accentuate turmeric's delightfully earthy qualities. Thinly sliced asparagus doesn't need much time to cook, but feel free to swap with any other vegetables that cook in just a few minutes, like thinly sliced green beans, frozen peas or baby spinach. Serve this with rice or rice vermicelli noodles, or tuck it into a lettuce cup or pita with yogurt and fresh herbs. You could also trade the chicken for tofu, shrimp or cubed pork shoulder.
Provided by Ali Slagle
Categories dinner, quick, weekday, poultry, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.
- In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.
- In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.
- Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.
- Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.
Tips:
- To ensure the chicken breasts are evenly cooked, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing from the oven.
- For a crispy, golden-brown crust, brush the chicken breasts with melted butter or olive oil before baking.
- If you don't have kitchen twine, you can use toothpicks to secure the chicken breasts closed.
- For a vegetarian version of this dish, substitute the chicken breasts with portobello mushrooms.
- To save time, you can use pre-cooked chicken breasts.
- Serve the chicken breasts with your favorite sides, such as roasted potatoes, steamed vegetables, or a simple salad.
Conclusion:
Asparagus and mozzarella stuffed chicken breasts are a delicious and elegant dish that is perfect for a special occasion or a weeknight meal. The combination of tender chicken, flavorful asparagus, and melted mozzarella cheese is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a dish that is sure to impress. So next time you're looking for a new and exciting way to cook chicken, give this recipe a try. You won't be disappointed!
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