Asparagus & Mushroom Stuffed Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
12 oz Tyson boneless, skinless chicken breast 8 spear, medium (5-1/4" to 7" lo Asparagus, fresh .25 cup, pieces or slices Mushrooms, fresh .25 cup Cream Cheese 1 tbsp Butter, salted 1 1tsp Olive Oil 1 tsp Garlic powder 1 dash Salt 1 dash Pepper, black 0.25 cup Kraft Cheese Natural Finely Shredded mild cheddar cheese
1) butterfly the chicken or slice it in half without slicing it all the way through. The chicken breast should open out like a butterfly with one in still intact in the middle. Snap eight pieces of asparagus and discard the tough ends.
2) Mix the salt pepper and garlic powder together. Had it on the inside and outside of the chicken breast. Evenly spread the cream cheese on the inside of both chicken breast. Are used block cream cheese but I would recommend the wept as it would spread easier. Now place for stork mix the salt pepper and garlic powder together. Had it on the inside and outside of the chicken breast. Evenly spread the cream cheese on the inside of both chicken breast. Are used block cream cheese but I would recommend the wept as it would spread easier. Now place for stalks of asparagus on each breast along with a few mushrooms. Fold one side of the chicken breast over the top and attach both sides with toothpicks.
3) preheat the oven and set it to Broil. Add the butter and olive oil to a hot skillet and place the chicken breast in it. Cook the breast on each side for 6 to 7 minutes for a total of 12-15 minutes till the chicken is almost cooked through.
4) sprinkle three cheddar cheese between the two chicken breast and placed under the broiler until browned.
Serving Size: 1 - 6oz Stuffed Chicken Breast
2) Mix the salt pepper and garlic powder together. Had it on the inside and outside of the chicken breast. Evenly spread the cream cheese on the inside of both chicken breast. Are used block cream cheese but I would recommend the wept as it would spread easier. Now place for stork mix the salt pepper and garlic powder together. Had it on the inside and outside of the chicken breast. Evenly spread the cream cheese on the inside of both chicken breast. Are used block cream cheese but I would recommend the wept as it would spread easier. Now place for stalks of asparagus on each breast along with a few mushrooms. Fold one side of the chicken breast over the top and attach both sides with toothpicks.
3) preheat the oven and set it to Broil. Add the butter and olive oil to a hot skillet and place the chicken breast in it. Cook the breast on each side for 6 to 7 minutes for a total of 12-15 minutes till the chicken is almost cooked through.
4) sprinkle three cheddar cheese between the two chicken breast and placed under the broiler until browned.
Serving Size: 1 - 6oz Stuffed Chicken Breast
Nutritional Info Amount Per Serving
- Calories: 456.5
- Total Fat: 28.7 g
- Cholesterol: 157.2 mg
- Sodium: 356.3 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.6 g
- Protein: 44.7 g
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