asparagus-stuffed chicken breast with white wine sauce

asparagus-stuffed chicken breast with white wine sauce
  • 2 tablespoons olive oil, divided
  • 8 stalks fresh asparagus, trimmed
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 2 large skinless, boneless chicken breasts
  • 1 tablespoon lemon zest
  • 4 slices reduced-fat provolone cheese
  • 4 toothpicks, or as needed
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 3 cups chicken broth, divided
  • 1 cup tri-colored quinoa
  • 1 tablespoon butter
  • 1/2 cup minced shallot
  • 1 cup white wine
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped fresh flat-leaf parsley


  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Add asparagus and season with salt and pepper. Cook for 5 to 6 minutes, turning halfway through. Add garlic and stir to coat. Cook until asparagus is slightly browned, 2 to 3 minutes more. Remove from heat.
  3. Slice chicken breasts partially in half, lengthwise, to create a pocket in each. Season the insides with salt, pepper, and lemon zest. Fill each chicken breast with 4 asparagus stalks and 2 slices provolone cheese. Enclose the filling and use toothpicks to hold chicken closed.
  4. Mix salt, pepper, garlic powder, and paprika together in a small bowl. Use to season the outside of the chicken.
  5. Heat remaining olive oil in the same skillet over medium-high heat. Sear chicken breasts until golden brown, 3 to 5 minutes per side. Transfer chicken to a baking dish.
  6. Bake in the preheated oven until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 20 minutes.
  7. Meanwhile, combine 2 cups chicken broth and quinoa in a saucepan over medium heat. Bring to a boil. Reduce heat to low, cover, and simmer until broth is absorbed, about 15 minutes.
  8. Transfer chicken to a serving plate and cover with aluminum foil to keep warm.
  9. Melt butter in the same skillet over medium-high heat. Add shallot and cook until tender but not browned, about 6 minutes. Stir in wine and remaining chicken broth and bring to a boil. Reduce heat and simmer for 3 minutes. Whisk in flour and season with salt and pepper. Continue whisking, without boiling, until sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in parsley and serve over chicken and quinoa.

05/22/2019
asparagus-stuffed chicken breast with white wine sauce, recipe PT15M PT1H 5 455 calories

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