For an extra layer of flavor, consider adding a thin spread of Dijon mustard to the chicken breasts before adding the ham and asparagus. Feel free to experiment with different cheeses in the stuffing. Gruyere or Fontina would also be delicious. If you don't have diced tomatoes with onion and celery, you can use plain diced tomatoes and add a pinch of onion and celery powder to the rice. To prevent the chicken from drying out, you can cover the baking dish with foil during the first half of the baking time.
Stuffed Chicken Breasts with Asparagus and Parmesan Rice
-
PREP TIME20 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs
-
SERVING4 People
-
VIEWS136
Delicate chicken breasts embrace a vibrant filling of asparagus, ham, and melted cheddar, served atop a bed of creamy Parmesan-infused rice and tangy diced tomatoes. A symphony of flavors and textures that will elevate your weeknight dinner.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate44 g
-
Cholesterol129 mg
-
Fiber3 g
-
Protein41 g
-
Saturated Fat12 g
-
Sodium1356 mg
-
Sugar4 g
-
Fat24 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepPlace the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. (10 minutes)
03
StepHeat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender. Remove from heat. (5 minutes)
04
StepLay each chicken breast out onto a work surface, and place a slice of ham on the flattened breast. Place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the Cheddar cheese. Roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. Top each breast with about 1/2 tablespoon of butter. (15 minutes)
05
StepBake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees F (70 degrees C). Baste the stuffed chicken breasts occasionally with pan juices while baking. (40 minutes)
06
StepWhile chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. Stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed. Remove from heat, and let rice stand covered for about 5 minutes; stir in Parmesan cheese. (25 minutes)
07
StepServe stuffed chicken breasts on the cooked rice.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Rylee Dach
Jun 10, 2025Next time, I'm going to try using different cheeses.
Lester Crist
Sep 19, 2024I added some sun-dried tomatoes to the rice and it was amazing!
Darrion Boyer
Sep 9, 2024This recipe was a huge hit with my family! The chicken was so moist and flavorful.
Simeon Stehr
Jul 25, 2024This is a great recipe for a special occasion.
Mohamed Hodkiewiczbraun
Jul 20, 2024I had a little trouble rolling the chicken breasts, but they still turned out delicious.
Patience Leuschke
May 14, 2024My kids loved this recipe!
Judge Cole
May 10, 2024The asparagus and ham filling is so good!
Brennon Connelly
Apr 28, 2024I've made this recipe several times and it's always a winner.