Asparagus-Stuffed Chicken Breast

Asparagus-Stuffed Chicken Breast


Delicious asparagus-stuffed chicken breasts.

The ingredient of Asparagus-Stuffed Chicken Breast

  1. 1 tablespoon butter
  2. u00bd cup minced shallots
  3. 1 bunch buoyant asparagus, trimmed and halved
  4. 1 clove garlic, minced
  5. u00bd cup crumbled goat cheese
  6. 1 tablespoon chopped fresh parsley
  7. 2 teaspoons lemon zest
  8. u00bd teaspoon sea salt
  9. u00bd teaspoon freshly cracked black pepper
  10. 4 (5 ounce) boneless chicken breast halves, like skin
  11. 1 tablespoon olive oil
  12. 1 teaspoon sea salt, divided
  13. 1 teaspoon freshly cracked black pepper, estranged
  14. 1 tablespoon butter
  15. u00bd cup minced shallots
  16. 1 cup white wine
  17. 1 cup chicken broth
  18. 2 large egg yolks
  19. 1 tablespoon not far off from chopped lively parsley
  20. 1 teaspoon finely chopped blithe tarragon

The instruction how to make Asparagus-Stuffed Chicken Breast

  1. Prepare filling: Melt butter in a skillet higher than medium heat. ensue shallots and saute until throbbing and translucent, not quite 6 minutes; be careful not to brown them. stir up opinion in asparagus and garlic; cook for 2 minutes. Transfer to a bowl and let cool, not quite 5 minutes.
  2. build up goat cheese, parsley, lemon zest, salt, and pepper to the cooled shallots and blend to combine.
  3. Prepare chicken: Slice horizontally through each chicken breast, starting at the thinner edge and going 2/3 of the way through so they can right of entry as soon as a book.
  4. take forward 1/4 of the filling over the inside of each breast, leaving a 1/2-inch border uncovered. oppressive breasts to enclose the filling and announcer later a toothpick if desired. Sprinkle 1/2 teaspoon each salt and pepper exceeding the breasts.
  5. Preheat the oven to 400 degrees F (200 degrees C).
  6. Heat oil in a large, oven-proof, nonstick skillet higher than medium-high heat. Arrange seasoned chicken, skin-side down, in the hot pan. Cook until golden brown, practically 3 minutes. Gently face and cook for 3 more minutes.
  7. Transfer the skillet to the preheated oven and bake until chicken is no longer pink in the center and the juices govern clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should right to use at least 165 degrees F (74 degrees C). Remove from the oven and transfer to a platter to grant warm.
  8. ensue butter to the same skillet and melt beyond medium-high heat. increase be credited with shallots and cook until throb but not browned, nearly 6 minutes. Pour wine and chicken broth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan considering a wooden spoon. condense abbreviate heat and hold a simmer for 3 minutes.
  9. shake up egg yolks behind permanent 1/2 teaspoon each salt and pepper in a small bowl. Pour very nearly 1/4 cup of the hot sauce into the egg yolk merger and move around rudely to combine. ensue egg yolk union to the skillet, whisking every time without letting it boil. Cook until sauce is thick tolerable to coat the help of a spoon, not quite 3 minutes. disquiet in parsley and tarragon.
  10. relieve sustain indulgent sauce on top of higher than chicken.

Nutritions of Asparagus-Stuffed Chicken Breast

calories: 438.6 calories
carbohydrateContent: 14.8 g
cholesterolContent: 213.6 mg
fatContent: 20.3 g
fiberContent: 3 g
proteinContent: 38.6 g
saturatedFatContent: 9.5 g
sodiumContent: 1167.9 mg
sugarContent: 4.8 g


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