Recipe

Stuffed Chicken Breasts With Broiled Asparagus And Smoked Mozzar Recipe

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Ingredients

16 medium asparagus spears, trimmed to 5-inch lengths .
4 oz cream cheese, softened .
4 large eggs .
1 tbsp vegetable oil .
1 tbsp unsalted butter .
2 tbsps balsamic vinegar .
1 small garlic clove, minced .
1 c unbleached all-purpose flour .
4 boneless chicken breasts (5 to 6 oz each) .
1 small onion, minced .
2 tsps olive oil .
4 oz smoked mozzarella cheese, shredded (about 1/2 c) .
3/4 c vegetable oil .
1 tsp sliced fresh thyme leaves .
1 1/2 c fresh breadcrumbs

Directions

Step #1 For Filling: Heat broiler.
Step #2 Toss asparagus with olive oil & season this with salt & pepper; spread in single layer on pan & broil 4 inches from top heating element until tender & browned, 6 to 8 mins, shaking pan to rotate spears halfway through cooking time.
Step #3 Sprinkle top with balsamic vinegar; set aside.
Step #4 Heat butter in medium skillet over low heat/flame until melted; add onion & sauté, stirring every once in awhile,15 to 20 mins.
Step #5 Stir in garlic & cook about 30 seconds longer; set aside.
Step #6 In medium bowl using hand mixer, beat cream cheese on medium speed about 1 min.
Step #7 Stir in onion mixture, thyme, & mozzarella; season this with salt & pepper & set aside.
Step #8 For Chicken: place each chicken breast on large sheet of plastic wrap, cover with second sheet, & lb with meat lber or rolling pin until ¼-inch thick throughout.
Step #9 Each lbed breast should measure roughly 6 inches wide & 8½ inches long.
Step #10 Place breasts skinned side down on work surface; season this with salt & pepper.
Step #11 Fill, placing asparagus spears horizontally on top of cheese, & trimming off ends if necessary, then roll, spacing them about 1 inch apart, & wrap each breast.
Step #12 Refrigerate until filling is firm, at least 45 mins.
Step #13 Adjust oven rack to lower-middle position; heat oven to 400F degrees.
Step #14 Spread flour in pie plate or shallow baking dish.
Step #15 Beat eggs with 1 tbsp vegetable oil & 1 tbsp water in second pie plate or shallow baking dish.
Step #16 Spread bread crumbs in third pie plate or shallow baking dish.
Step #17 Unwrap chicken breasts & roll in flour; shake off excess.
Step #18 Using tongs, roll breasts in egg mixture; let excess drip off.
Step #19 Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere.
Step #20 Place breaded chicken breasts on large wire rack set over jelly-roll pan.
Step #21 Heat remaining ¾ c oil in medium skillet over medium-high heat about 4 mins; add chicken, seam side down, & cook this until medium golden brown, about 2 mins.
Step #22 Turn each roll & cook this until medium golden brown on all sides, 2 to 3 mins longer.
Step #23 Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake this until deep golden brown about 15 mins.
Step #24 Let stand 5 mins before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates & serve.
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Stuffed Chicken Breasts With Broiled Asparagus And Smoked Mozzar Recipe

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