Asparagus Stuffed Chicken Breasts

My wife and I like to share a large chicken breast for dinner and this recipe adds a little flavor burst. You could also add small cubes of provolone or mozzarella to the filling. We like it with or without the sauce.

Yield: 2 servings
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  • cooking spray
  • 1 teaspoon(s) olive oil
  • Stuffing
  • 4 spear(s) asparagus 1" diagonal cuts
  • 5 piece(s) sun dried tomato halves chopped
  • 1 clove(s) garlic minced
  • 2 ounce(s) fresh spinach chopped
  • 2 tablespoon(s) feta cheese crumbled
  • Chicken
  • 1 12 oz. chicken breast boneless, skinless
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • Sauce
  • 1 tablespoon(s) butter
  • 1 teaspoon(s) flour
  • 1/2 cup(s) chicken broth
  • 1 tablespoon(s) lemon juice
  • 1/8 teaspoon(s) salt


  1. Preheat oven to 400.
  2. Coat a 10" skillet with cooking spray, add oil. Saute asparagus pieces 2 minutes over medium high heat. Add garlic and tomatoes, saute 1 minute. Add spinach, cook until wilted. Remove from heat stir in feta, set aside. Cut a deep pocket in the chicken breast, salt and pepper both sides of chicken. Pack filling in pocket. Place chicken in a shallow baking dish coated with cooking spray. Bake for 30-40 minutes or until done. For the sauce, melt butter in medium skillet over medium high heat. Add flour and stir continuously for 4-5 minutes. Add broth and lemon juice, continue stirring until sauce begins to thicken. Serve over chicken.
September 2013

This recipe is a personal recipe added by mitcheti and has not been tested or endorsed by MyRecipes.

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