I really like the ease of cooking a whole chicken.Sometimes I cook in slow cookerwhile other times I do a roast chicken. I always do it with bones really good broth soup. But on days when I have more time, I like to use chicken breasts for something different.
I’ve had some odds and ends in my fridge lately and I thought about it Chicken Cordon Bleu. I didn’t want to bother with the crumbs though, and I did want to use up some of the asparagus, so here it is. We all loved it so much and I hope you do too!
Different Ways to Stuff Chicken Breasts
There are two main ways to stuff chicken breasts—the pocket method or the roll-up method:
For this method, you use a sharp knife to cut a pocket on one side of the chicken breast, being careful not to cut to the other side. Then you stuff any toppings you want into your pockets. This method is faster than the rolled method but takes longer to cook. The chicken was thicker, so it took longer to cook through, and the ratio of filling to chicken seemed to be lower per bite.
For this method, you cut each chicken breast in half horizontally and beat each piece with a meat mallet until it is 1/4-inch thick. Then you spread your filling on each piece and roll it up. This method is more laborious, but cooks faster and is very tasty and juicy. My kids love helping out with the most important parts of it, which allows me to focus on the rest of the meal.
my stuffed chicken breast recipe
I used the rollup method for this recipe, but if you prefer the pocket method, make sure to adjust the cooking time accordingly. Reduce oven temperature to 350°F and cook for about 40 minutes. If you have a cooking thermometer, it is a very useful tool for measuring the doneness of meat. Cook chicken to 165°F.
I chose the filling for this recipe based on what was in the fridge. I have some sliced ham and cheese and a bunch of asparagus to use. For the cheese I used a mix of Swiss and Fontina.
You can really fill burritos with any combination of ingredients that sounds good to you. Here are some ideas:
- Make it into a Mexican-themed burrito stuffed with sautéed bell peppers and onions, pepper jack cheese, and sprinkles Taco Seasoning on the chicken.
- Add some Italian flair to sun-dried tomatoes, basil, and mozzarella.
- go to greece With Kalamata olives and artichoke hearts.
Whatever you choose to fill it with, I hope you enjoy it!
Stuffed Chicken Breast Recipe
Easy grilled chicken breasts are mashed, seasoned, and rolled with ham, cheese, and asparagus.
Preheat oven to 400°F.
Grease a large baking sheet and set aside.
Cut each chicken breast in half horizontally to form two thinner breast pieces.
Use a meat mallet to pound half of each chicken breast to 1/4-inch thickness.
Place a slice of ham and a slice of cheese on top of each chicken breast.
Arrange three sticks of asparagus on the short end of each chicken breast.
Roll up each chicken breast starting at the end of the asparagus.
Sprinkle the rolled chicken breasts with garlic powder, basil, salt and pepper.
Place the chicken wraps in the prepared roasting pan.
Bake in preheated oven for 25-30 minutes or until chicken is cooked to 165°F.
- Sautéed Spinach and Mushrooms
- Sun Dried Tomatoes and Mozzarella Cheese
- Sauteed green peppers and onions, seasoned with tacos
Serve: 1stuffed brisket + 1 cup cauliflowerCalories: 624kcalcarbohydrate: 2Gprotein: 74Gfat: 34GSaturated fat: 16GPolyunsaturated Fats: 2GMonounsaturated Fats: 11GTrans fat: 1Gcholesterol: 238mgsodium: 1857mgPotassium: 1082mgfiber: 1Gsugar: 1GVitamin A: 678IUVitamin C: 3mgcalcium: 428mgiron: 2mg
What’s your favorite way to cook chicken? Tell me below!