Stuffed Chicken Breasts With Broiled Asparagus, Smoked Mozzarell

"Stuffed Chicken Breasts with Broiled Asparagus, Smoked Mozzarella"
 
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Ready In:
45mins
Ingredients:
15
Serves:
4
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ingredients

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directions

  • For Filling: Heat broiler. Toss asparagus with olive oil and season with salt and pepper; spread in single layer on pan and broil 4 inches from top heating element until tender and browned, 6 to 8 minutes, shaking pan to rotate spears halfway through cooking time. Sprinkle with balsamic vinegar; set aside.
  • Heat unsalted butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally,15 to 20 minutes.
  • Stir in garlic and cook about 30 seconds longer; set aside.
  • In medium bowl using hand mixer, beat cream cheese on medium speed about 1 minute.
  • Stir in onion mixture, thyme, and Mozzarella; season with salt and pepper and set aside.
  • For Chicken: Place each chicken breast on large sheet of plastic wrap, cover with second sheet of plastic wrap, and pound with meat pounder or rolling pin until 1/4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8-1/2 inches long.
  • Place breasts skinned side down on work surface; season with salt and pepper.
  • Fill, placing asparagus spears horizontally on top of cheese, spacing them about 1 inch apart, and trimming off ends if necessary.
  • Roll and wrap each breast.
  • Refrigerate until filling is firm, at least 45 minutes.
  • Adjust oven rack to lower-middle position.
  • Preheat oven to 400 degrees Fahrenheit.
  • Spread flour in pie plate or shallow baking dish.
  • Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish.
  • Spread bread crumbs in third pie plate or shallow baking dish.
  • Unwrap chicken breasts and roll in flour; shake off excess.
  • Using tongs, roll breasts in egg mixture; let excess drip off.
  • Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere.
  • Place breaded chicken breasts on large wire rack set over jelly-roll pan.
  • Heat remaining 3/4 cup oil in medium skillet over medium-high heat about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes.
  • Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer.
  • Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown about 15 minutes.
  • Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.

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Reviews

  1. Absolutely wonderful!! Looks beautiful on presentation. I omitted the thyme and the flour completely and used whole wheat Ritz cracker crumbs instead of the bread crumbs. I also used balsamic vinegar dressing instead of the vinegar itself. Took longer to make then the estimated time but well worth it!!
     
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Tweaks

  1. Absolutely wonderful!! Looks beautiful on presentation. I omitted the thyme and the flour completely and used whole wheat Ritz cracker crumbs instead of the bread crumbs. I also used balsamic vinegar dressing instead of the vinegar itself. Took longer to make then the estimated time but well worth it!!
     

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