Chicken Pockets w/ Asparagus & Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
3 boneless, skinless chicken breasts1 8oz can chicken broth, recommend low fat/sodium1 can asparagus, drained6 Tbsp grated parmesan, divided3 Tbsp Corn Flakes Crumbs breading, or breading of choiceItalian herb seasoningblack pepper
Preheat oven to 325.
Slice a pocket into each of the chicken breasts. Season inside each pocket with a tsp of Italian seasoning, dash of black pepper, and Tbsp of Parmesan cheese. Stuff in asparagus into each pocket, as much as you can fit and have top of chicken pull over.
Pour can of chicken broth into casserole dish. Lay stuffed chicken breasts into pan and broth. Sprinkle a dash of black pepper, Tbsp of Parmesan, and a Tbsp of breading over top of each breast. Sprinkle italian seasoning herbs over breasts and into broth.
Bake at 325 for 45 minutes. Serve with brown and wild rice and drizzle a touch of broth over rice for extra flavor punch.
Number of Servings: 3
Recipe submitted by SparkPeople user KRISTINMW69.
Slice a pocket into each of the chicken breasts. Season inside each pocket with a tsp of Italian seasoning, dash of black pepper, and Tbsp of Parmesan cheese. Stuff in asparagus into each pocket, as much as you can fit and have top of chicken pull over.
Pour can of chicken broth into casserole dish. Lay stuffed chicken breasts into pan and broth. Sprinkle a dash of black pepper, Tbsp of Parmesan, and a Tbsp of breading over top of each breast. Sprinkle italian seasoning herbs over breasts and into broth.
Bake at 325 for 45 minutes. Serve with brown and wild rice and drizzle a touch of broth over rice for extra flavor punch.
Number of Servings: 3
Recipe submitted by SparkPeople user KRISTINMW69.
Nutritional Info Amount Per Serving
- Calories: 367.4
- Total Fat: 6.8 g
- Cholesterol: 148.1 mg
- Sodium: 1,291.2 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 1.7 g
- Protein: 61.7 g
Member Reviews