Hard Dinner

Stuffed Chicken Breasts with Asparagus and Parmesan Rice

Name: Stuffed Chicken Breasts with Asparagus and Parmesan Rice
Prep time: 35 min
Cook time: 114 min
Total time: 149 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 4 skinless , boneless chicken breast halves; 1 tablespoon extra-virgin olive oil , or more as needed; 1 cup chopped fresh asparagus; 0.25 teaspoons garlic powder , or to taste; salt and ground black pepper to taste; 4 slices deli ham; 0.5 cups shredded Cheddar cheese; 2 tablespoons butter , divided; 2 cups chicken broth; 1 tablespoon butter; 1 cup uncooked white rice; 1 can diced tomatoes with onion and celery , 14.5 ounce; 0.33 cups grated Parmesan cheese , or to taste

Total Time

2h 29m

35m prep · 114m cook

Servings

4 people

Rating

—

Difficulty

Hard

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

Ingredients

4 skinless , boneless chicken breast halves
1 tablespoon extra-virgin olive oil , or more as needed
1 cup chopped fresh asparagus
0.25 teaspoons garlic powder , or to taste
salt and ground black pepper to taste
4 slices deli ham
0.5 cups shredded Cheddar cheese
2 tablespoons butter , divided
2 cups chicken broth
1 tablespoon butter
1 cup uncooked white rice
1 can diced tomatoes with onion and celery , 14.5 ounce
0.33 cups grated Parmesan cheese , or to taste

Instructions

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.