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Asparagus and Provolone Stuffed Chicken Breasts Recipe

Ingredients

How to make it

  • Heat oven to 400 degrees
  • Steam asparagus in a pot of water for 2 minutes
  • Slice the asparagus in half lenghtwise so you have thin pieces
  • Place the chicken breasts in a sealable plastic bag.
  • Pound the breasts as flat as you can.
  • beat one egg in a bowl and add salt and pepper to it
  • put breadcrumbs into a separate bowl
  • mince garlic
  • remove flattened chicken breasts
  • put equal amounts of cheese, and asparagus on one edge of breast.
  • roll up and fasten with a toothpick
  • dip chicken into egg mixture
  • then into breadcrumb mixture
  • repeat for each chicken breast
  • place evoo in the bottom of baking pan (casserole dish works the best)
  • add garlic
  • place wrapped chicken breasts over garlic.
  • bake for 25 minutes
  • bring butter, chicken stock and lemon juice to a simmer. add 1/4 c flour and whisk until reaches desired consistency.
  • drizzle gravy over chicken breasts.
  • enjoy!

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The Cook

ashleyzeckman Minneapolis, MN

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