3 March, 2016
Asparagus Pepper Jack Stuffed Chicken Breast
Tonight my husband wasn’t going to be home for supper and I kept putting off deciding what I was going to make for the kids and I. I asked the kids what they wanted and of course they yelled out, “Pizza!” I, on the other hand, wanted something on the healthier side. I went to the deep freezer and found one huge chicken breast. I decided to make the chicken with something stuffed in it. I just happened to have some asparagus and pepper jack cheese and the two sounded so good together. I seasoned the asparagus with olive oil, black pepper, parmesan cheese, and garlic salt. Then I cut the chicken in half and pounded each side out flat. I seasoned the chicken with a six pepper seasoning blend on both sides. You can use any seasoning you want for the chicken. I chose the six pepper because I was craving spicy at the time. It turned out pretty good, but I do think I would add a little more cheese next time. Aaron enjoyed it hours later, but was hoping for more and unfortunately I had only made the two. This one definitely gets five thumbs up!
- 2 good sized chicken breast
- 24 asparagus stalks
- 4 slices of pepper jack cheese (I used prepackaged presliced, if using a brick of cheese I would put 2 nice slices on)
- Seasoning of your choice (for the chicken)
- 1 Tbsp. olive oil
- 1/2 tsp. pepper
- 1/2 tsp. garlic salt
- 1/2 tsp. grated parmesan cheese
I always start out by brining the chicken. To brine the chicken simply add 1 quart of warm water with 1/4 cup kosher salt. Cut the chicken breast in half, add to the mixture and let brine for 15 minutes. Meanwhile in a zip lock bag, coat the asparagus with the olive oil, pepper, garlic salt, and parmesan cheese. Set aside. Once you have brined the chicken rise them off and pat dry with a paper towel. Pound the chicken by laying all 4 pieces between 2 sheets of plastic wrap. Take the flat side of a meat tenderizer and pound the chicken until they are even in thickness. Season the chicken on both sides. Lay the cheese on one side of the chicken. Place the asparagus in the center. Roll them up and hold in place with tooth picks. Bake at 450 degrees for 20 minutes.