Chicken Breasts Stuffed With Asparagus and Parmesan
photo by Michelle L.
- Ready In:
- 22mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 8 asparagus spears
- 2 (6 ounce) boneless chicken breasts, butterflied
- salt and pepper, to taste
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1 cup parmesan cheese, shredded
- cooking spray
directions
- Preheat oven to 400 degrees F. Trim the bottoms of the asparagus and steam the spears for 4 minutes. Shock in cold water and drain.
- Season the inside of each chicken breast with salt and pepper, basil and oregano. Sprinkle 1/4 cup of the cheese evenly inside each breast. Top each with 4 asparagus spears and fold the chicken back together.
- Spray a baking sheet with the cooking spray. Place the chicken on the sheet and top with Parmesan cheese. Spray lightly with cooking spray. Bake for 12 minutes.
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RECIPE SUBMITTED BY
I live in Ontario (Canada) and love to cook. I am doing my PhD right now and always am looking for a break from my studies. I like to read recipe books and experiment with new recipes. I love to cook anything ethnic and try to incorporate vegetarian meals into my diet at least twice a week.
My ratings:
5 stars:
I don't give out five stars easily - the dish has to be spectacular and something I would make again and again.
4 stars:
A good dish that I might adapt a little but something that I would put into my recipe collection.
3 stars:
I seem to give out a lot of these! These are dishes that are good but they are missing something or they don't live up to my expectations. I would not make them again simply because they aren't a favourite not necessarily because they were not good :)
2 stars:
A dish that for some reason didn't work out or I just did not like it :)
1 star:
I don't think I'll give any of these out!